Raspberry Granita

Raspberry Granita

You’ll Need:

1 x Quantity Sugar syrup  - about 250ml

1 x Punnet of Fresh Raspberries – frozen will work just as well.

30 -50g Icing Sugar

Method:

Make the sugar syrup and cool completely. In a blender puree the raspberries, then sieve the mixture. Test the pureed fruit and add a touch of icing sugar if it’s too tart for your liking. Whisk together the sugar syrup and the fruit puree then pour the mixture into a large plastic sealable container so the mixture’s depth isn’t more than 2.5cm. Freeze for two hours till the granita is mushy on the sides. Whisk with a fork and break up as much of the ice crystals as possible. Return to the freezer for another two hours whisking with a fork every 30min to keep the ice crystals from becoming too large. The perfect granita always has ice crystals the size of granulated sugar. If making the granita a day in advance, follow the same instructions, but take the container out of the freezer about 7min before serving and just rustle it with a fork non-stop. Serve as is or as a topping for another dish or fruit platter.

NOTE: To make basic sugar syrup, add equal amounts of sugar and water in a small pot. Bring the mixture to the boil and stir a few times to ensure all the sugar is dissolved. Cool completely before use.