Raspberry granita

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• jvcg

  05 January 2009

  jvcg rated and commented on this recipe

  

  This is a top recipe - surprisingly easy to make and bursting with flavour. It makes a brilliant end to a meal as it's so light and refreshing - but it's also sweet and fruity enough to be a satisfying pud too. You can get brilliant frozen English raspberries from Waitrose so can eat it all year round too.

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• Judymacd

  27 August 2011

  Judymacd rated and commented on this recipe

  

  Fabulous, we made it with freshly picked raspberries and the flavour was amazing. Very easy to make.

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• Abisnail

  06 September 2011

  Abisnail rated and commented on this recipe

  

  This is absolutely delicious but it does take a while to mash the raspberries through a sieve- for me 45 minutes! I might look for a seive with larger holes but then again it might let the pips through. Worth the effort though and you don't need much for a serving as it's so flavoursome.

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• Dina2011

  27 June 2012

  Dina2011 commented on this recipe

  This is a really delicious recipe, very light and fruity. I guess you could use less sugar - I will try that next time, reducing it for a third. Has anybody tried using agave instead of sugar? Does it work?

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Ingredients

• 1 unwaxed lemon , juiced and zested
• 700g raspberries
• 150g granulated sugar

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Difficulty and servings

Makes 500ml/serves 6

Preparation and cooking times

Ready in 20 minutes, plus freezing

Vegetarian, Egg-free, Dairy-free

Ingredients

• 1 unwaxed lemon , juiced and zested
• 700g raspberries
• 150g granulated sugar

Per serving

129 kcalories, protein 1.7g, carbohydrate 31.7g, fat 0.4 g, saturated fat 0g, fibre 2.9g, salt 0.01 g

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