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Pink moscato granita with crushed raspberries

Australian Gourmet Traveller recipe for pink moscato granita with crushed raspberries.

By Emma Knowles
  • Serves 6 - 8
  • 15 mins preparation
  • 1 min cooking plus chilling, freezing
Pink moscato granita with crushed raspberries
Pink moscato granita with crushed raspberries

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)
  • Juice of 1 orange and ½ lemon
  • 500 ml pink moscato
  • Coarsely crushed amaretti biscuits, to serve (optional)
Crushed raspberries
  • 200 gm raspberries
  • 30 ml raspberry liqueur
  • Juice of ½ orange
  • 1 tbsp sieved pure icing sugar


  • 1
    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).
  • 2
    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.