Learn how to make a refreshing raspberry granita with this easy-to-follow recipe. A granita is a classic Italian frozen dessert similar to a sorbet but has a chunky texture, so is even easier to make at home. Take a screenshot of the ingredients list at the bottom of the page for everything you need.
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.
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.
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.
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.
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.
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.
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.
Calories 155 (8%), fat 1g (1%), saturates 1g (5%), sugars 39g (43%), salt 0.5% (<1%) based on 4 servings.
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 sugar200ml water500g raspberries ½ lemonextra lemon or lime wedges, to serve (optional)
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