⅓ cup(s), (75g)
300 g, thawed
- Place a 26cm x 16cm (base measurement) rectangular slice pan in the freezer for 30 minutes or until very cold.
- Meanwhile, place the sugar and 1 cup (250ml) water in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar is dissolved. Set the syrup aside to cool completely.
- Process the raspberries, lemon juice and sugar syrup in a food processor until smooth. Pour into the chilled pan. Cover and freeze for 2 hours or until frozen around the edges. Using a fork, scrape mixture into icy granules. Return to freezer for 2 hours, scraping the mixture with a fork every 30 minutes.
- Spoon the granita into chilled serving glasses to serve.