Raspberry Granita Recipe courtesy Antonio Lisciandro, Carabe Gelateria, Italy
Ingredients:
12 ounces water
9 ounces sugar
4 ounces raspberry puree
Instructions:
- Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved.
- Add the raspberry puree to the mixture and cool.
- Pour the mixture into a shallow pan and place it in the freezer.
- As the mixture freezes, occasionally scrape and stir the mixture to form crystals.
- After a few hours the granita is ready to serve.
To serve place in small glass cups with freshly whipped cream.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. | 
