Raspberry-Lemonade Granita


Yields: About 8 cups or 16 servings
Prep Time: 20 minutes

2 to 3 lemons
3/4 cup sugar
3 cups water
1 pint raspberries

From lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice. In 1-quart
saucepan, heat sugar, lemon peel, and 1 1/2 cups water to boiling over
high heat, stirring to dissolve sugar. Remove saucepan from heat; stir in
raspberries. Cool sugar syrup to room temperature. In food processor with
knife blade attached, blend mixture until pureed. With back of spoon,
press puree through sieve into bowl; discard seeds. Stir in lemon juice
and remaining 1 1/2 cups water. Pour into 13" by 9" metal baking pan.
Cover and freeze mixture about 1 1/2 hours or until frozen around the
edges. With fork, scrape ice, mixing it from the edge to the center.
Repeat process about every 30 minutes or until mixture turns into ice
shards, about 1 1/2 hours. Serve granita right away, spooning shards into
chilled dessert dishes or wine goblets. Or, cover and freeze up to 1
month. To serve, let stand about 5 minutes at room temperature to soften
slightly.


Nutritional Information: Calories: 45 Cholesterol: 0 Sodium: 0
Carbohydrates: 11 Fiber: 1 Protein: 0
SOURCE: goodhousekeeping.com
FROM ANN IN FLA


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