Raspberry granita
From Sorgawiki
To finish, as simple a recipe as one could imagine. Fragrant, sharp and to the point. The colour shocks, the taste puckers the mouth, and its texture continues - almost - to that very last slushy slurp. Serves 4 generously.
- 400g raspberries
- 250ml water
- 100g caster sugar
- juice of 1 small lemon
- Put everything into a stainless-steel pan and bring to a simmer. Cook for a few minutes and then strain through a sieve suspended over a deep bowl. Allow to drip for anything up to an hour. What is needed, particularly, is a sparklingly sweet raspberry juice; do not try and force more through the sieve as this will cloud the juice. Leave to cool, pour into a shallow container, and place in the freezer.
- Every so often, maybe by the hour, take a fork and bring the semi-frozen pink edges into the middle of the molten ruby pool. Keep doing this until all is pink crystals and the molten ruby pool has disappeared.
- Serve in chilled glasses and eat with a teaspoon.
