Raspberry & Lemon Granita


  1. Bring water, sugar and lemon juice to a boil in a medium saucepan, stirring to dissolve sugar.
  2. Remove from heat and let cool to room temperature.
  3. Place raspberries and cooled lemon syrup in a blender and puree.
  4. Strain raspberry mixture through fine-mesh sieve to remove seeds. Discard seeds.
  5. Pour strained mixture into 30 x 20cm glass or metal baking pan. Place in freezer and chill about 1 hour or until edges begin to freeze.
  6. Use a fork to scrape mixture towards center of pan. Repeat every 30-40 minutes until mixture is flaky (but still frozen) - about 2 more hours.
  7. Cover and keep frozen until ready to serve. Granita can be made up day prior.