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RECIPES

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INGREDIENTS

  • 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

Serves: 6-8

CREDIT: gourmettraveller.com.au

DIRECTIONS

  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.