1

Combine the water and sugar in a saucepan and bring to a boil. Simmer about 5 minutes. Transfer to a large bowl; refrigerate until cool, about 20 minutes.

2

Put the raspberries in a food processor and puree until smooth. Press through a sieve set over a medium bowl and discard the seeds; add to the cooled syrup. Puree the strawberries in the food processor; add to the syrup. Stir well; pour into a 9-inch square baking pan.

3

Cover the pan with foil; place in the freezer until the fruit mixture is frozen around the edges, about 2 hours. With a fork, stir the frozen edges in toward the center of the pan. Cover and freeze until completely frozen, at least 3 hours or up to overnight.

4

Let the granita stand at room temperature to soften slightly, about 15 minutes. With the tip of a spoon, scrape across the surface of the granita, transferring the shards to chilled dessert dishes or wineglasses. Yields generous 3⁄4 cup per serving.