Raspberry Cassis Granita Recipe
Raspberry Cassis Granita is an amazingly easy to prepare dessert which cannot just escape your guest's attention in any party. Try this delicious Raspberry Cassis Granita; I am sure you will get a huge fan following for this!
Ingredients
2 10-ounce packages frozen raspberries in syrup, thawed
1 cup water
1/4 cup superfine sugar
1/2 cup creme de cassis
2 tablespoons fresh lemon juice
Directions
Using back of spoon, press raspberries through fine strainer into bowl to extract as much pulp as possible.
Discard seeds.
Set pulp aside.
Combine water and sugar in small saucepan and bring to boil over medium heat, stirring until sugar is dissolved.
Reduce heat and simmer 5 minutes.
Let syrup cool.
Blend cassis, lemon juice and syrup into raspberry pulp.
Pour into shallow baking dish or ice cube tray and freeze until edges are solid but center is still slightly soft, about 1 1/2 hours.
Spoon granita into processor or blender in batches and chop using on/off turns until texture is that of coarse puree.
Return to shallow dish or tray and freeze.
Repeat chopping and return to freezer.
Chop third time, then freeze overnight before serving.
Discard seeds.
Set pulp aside.
Combine water and sugar in small saucepan and bring to boil over medium heat, stirring until sugar is dissolved.
Reduce heat and simmer 5 minutes.
Let syrup cool.
Blend cassis, lemon juice and syrup into raspberry pulp.
Pour into shallow baking dish or ice cube tray and freeze until edges are solid but center is still slightly soft, about 1 1/2 hours.
Spoon granita into processor or blender in batches and chop using on/off turns until texture is that of coarse puree.
Return to shallow dish or tray and freeze.
Repeat chopping and return to freezer.
Chop third time, then freeze overnight before serving.
