Ingredients
3/4
cup plus 2 tbsp sugar
3
cups fresh raspberries (about 16 ounces)
Directions
1.
Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
2.
Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
3.
Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
4.
Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.
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