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 sugar
- 60 gm raspberries (about ½ punnet)
- 500 ml pink moscato
- 200 gm raspberries
- 30 ml raspberry liqueur
- 1 tbsp sieved pure icing sugar
- 1Stir 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).
- 2For 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.