BLACK AND RED RASPBERRY GRANITA

​Serves: 8
 
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
 

1. 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.
2. Cool the syrup to room temperature.  Set aside.
3. Place the berries in a blender with a tablespoon of water.  Blend until complete smooth.
4. Place a fine strainer over a medium to large bowl.  Line the strainer with a cheesecloth.
5. Pour the puréed berries into the cheesecloth.  Let drain for a few minutes.
6. 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.
7. Discard the remaining solids and put the juice back into the blender.
8. Add the water/sugar syrup to the blender along with the lemon juice and the salt.
9. Mix well.
10. Pour the mixture into a large flat pan or dish.  The larger the dish the more shallow the mixture, the easier the scraping.
11. Place the pan or dish into the freezer for about 30 to 35 minutes.
12. 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.
13. Repeat the scraping every fifteen to twenty minutes for up to 4 or 5 hours.
14. 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.