This is one of the simplest ices you can make and is an
incredibly refreshing end to a meal. Serve in well-chilled glasses
so the ice doesn't melt too quickly. Begin this recipe a day ahead
to freeze the granita.
330 gm(1½ cups) caster sugar60 gmraspberries (about ½ punnet)Juiceof 1 orange and ½ lemon500 mlpink moscatoCoarselycrushed amaretti biscuits, to serve (optional)Crushed raspberries200 gmraspberries30 mlraspberry liqueurJuiceof ½ orange1 tbspsieved pure icing sugar
Stir sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, add raspberries and juices, bring to the boil and cook for 1 minute. Add moscato, bring back to the boil, then strain into a wide, shallow tray. Cool to room temperature, then freeze, stirring and scraping occasionally with a fork until crystals form and granita is frozen (5-6 hours).
For crushed raspberries, combine and coarsely crush ingredients in a bowl, then divide among chilled serving glasses. Pile moscato granita on top and serve with amaretti.