1 cup water
½ cup sugar
2 cups red raspberries, rinsed and drained well
2 cups black raspberries, rinsed and drained well
Juice of ½ lemon
Pinch of salt
Optional – replace ½ cup water with ½ cup Chambord raspberry liquèur
- Combine the sugar and water in a saucepan. Bring to a boil. Lower the heat and simmer for 2 to 3 minutes, until the sugar is fully dissolved.
- Cool the syrup to room temperature. Set aside.
- Place the berries in a blender with a tablespoon of water. Blend until complete smooth.
- Place a fine strainer over a medium to large bowl. Line the strainer with a cheesecloth.
- Pour the puréed berries into the cheesecloth. Let drain for a few minutes.
- Pick up the edges of the cheesecloth and begin to twist them around, forming a pouch of the fruit. Over the strainer, squeeze the pouch continually by twisting the ends of the cheesecloth to press the juices out and into the bowl.
- Discard the remaining solids and put the juice back into the blender.
- Add the water/sugar syrup to the blender along with the lemon juice and the salt.
- Mix well.
- Pour the mixture into a large flat pan or dish. The larger the dish the more shallow the mixture, the easier the scraping.
- Place the pan or dish into the freezer for about 30 to 35 minutes.
- Take a fork and scrape it across all of the partially frozen mixture. You can stir the resulting mixture slightly and gently and then re-spread it throughout the dish or pan.
- Repeat the scraping every fifteen to twenty minutes for up to 4 or 5 hours.
- Granita may be stored in a sealed container for up to a week. To refresh its granularity, let it thaw slightly an hour or so before serving. Return the granita to the freezer and scrape it with a fork as before.