Guest guest Posted April 8, 2006 Report Share Posted April 8, 2006 Raspberry Lemonade Granita 2 to 3 lemons 3/4 cup sugar 3 cups water 1 pint raspberries From lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice. In 1-quart saucepan, heat sugar, lemon peel, and 1 1/2 cups water to boiling over high heat, stirring to dissolve sugar. Remove saucepan from heat; stir in raspberries. Cool sugar syrup to room temperature. In food processor with knife blade attached, blend mixture until pureed. With back of spoon, press puree through sieve into bowl; discard seeds. Stir in lemon juice and remaining 1 1/2 cups water. Pour into 13 " by 9 " metal baking pan. Cover and freeze mixture about 1 1/2 hours or until frozen around the edges. With fork, scrape ice, mixing it from the edge to the center. Repeat process about every 30 minutes or until mixture turns into ice shards, about 1 1/2 hours. Serve granita right away, spooning shards into chilled dessert dishes or wine goblets. Or, cover and freeze up to 1 month. To serve, let stand about 5 minutes at room temperature to soften slightly. Makes 8 cups or 16 servings. Quote Link to comment Share on other sites More sharing options...
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