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.
Ingredients
Crushed raspberries
Method
Main
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.
