Raspberry Lemon Granita

No ice cream maker? No problem. You can easily make this frozen dessert with just a little freezer space and a mound of the freshest seasonal dessert.


  • 1 cup water
  • 2/3 cup sugar
  • 1/3 cup freshly squeezed lemon juice
  • 2 pints fresh raspberries (about 6 oz each)


  1. Bring water, sugar and lemon juice to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat and let cool completely.
  2. Place raspberries and cooled lemon syrup in a blender and puree. Strain raspberry mixture through fine-mesh sieve to remove seeds. Discard seeds.
  3. Pour strained mixture into 13 x 9-inch glass or metal baking pan. Place in freezer and chill about 1 hour or until edges begin to freeze. Using a fork, scrape mixture towards center of pan. Repeat every 30 minutes until mixture is frozen and flaky, about 1 1/2 hours longer. Cover and keep frozen until ready to serve. Granita can be made up to 2 days ahead.


Makes 8 servings

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