1. Make the syrup

    Add 125g caster sugar to a pan with 200ml water. Bring to the boil, then turn down and simmer for 5 mins or until you have a thin syrup. Remove and cool completely.

  2. Make the purée

    Carefully rinse (or pick clean if they’re very ripe and too delicate to wash) 500g raspberries and purée in a food processor, along with the juice of half a lemon.

  3. Strain the purée

    Using a wooden spoon (or, alternatively, a ladle), press the raspberry mixture through a fine wire sieve so you have a smooth, slightly pulpy juice. Discard all of the seeds.

  4. Freeze

    Mix the cooled syrup with the fruit and pour into a shallow plastic box or baking dish – ideally, one that is 20x30cm (8x12in) in size. Freeze for 2 hrs, or until partially solid.

  5. Break up the crystals

    Break up the mixture with a fork, scraping down the length of the tub. Return to the freezer and repeat the process twice more, at half hour intervals, then let it freeze a final time.

  6. Soften

    Before serving, transfer the tub to the fridge for 30 mins so that the granita can soften up a little, then spoon the chunky crystals into 4-6 small glasses or bowls.

  7. Serve

    Serve with an extra wedge of lemon or lime for a zingy finish. If there are any leftovers, or if not using immediately, the granita will keep for up to 3 months in the freezer.

    granita final (h)

    Calories 155 (8%), fat 1g (1%), saturates 1g (5%), sugars 39g (43%), salt 0.5% (<1%) based on 4 servings.

  8. Ingredients

    We've made a shopping list so that you can get everything you need for this refreshing granita - make sure you take a screenshot before going to the supermarket.

    125g caster sugar
    200ml water
    500g raspberries
    ½ lemon
    extra lemon or lime wedges, to serve (optional)