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Pink moscato granita with crushed raspberries

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

By Emma Knowles
  • 15 mins preparation
  • 1 min cooking plus chilling, freezing
  • Serves 6 - 8
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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.