Recipes: Raspberry granita

There are many delicious granitas in Italy, but raspberries make a particularly good one

Ingredients

• 1 unwaxed lemon , juiced and zested
• 700g raspberries
• 150g granulated sugar

  

  1. Put all the ingredients into a saucepan and heat gently until the sugar has dissolved, then simmer gently for 10 minutes. Take off the heat, sieve and cool.
  2. Pour into an ice-cream machine and churn until frozen. Alternatively, pour into a shallow container and freeze for about 10-20 minutes until crystals start to form. Put the mixture into a bowl and, using a fork, break up the ice crystals. Return to the freezer for a further 40 minutes or until firm. Transfer to the fridge for 30 minutes before serving.

  Per serving

  129 kcalories, protein 1,7g, carbohydrate 31,7g, fat 0,4 g, saturated fat 0g, fibre 2,9g, salt 0,01 g