(GRANITA DI LAMPONE)
Sicily's Arab conquerors were on to something when they chilled sarbat (sweet fruit syrups) with snow from Mount Etna. The evolution from chilled syrup to frozen syrup-granita-was only a matter of time. Granita is still very popular in Sicily, where the most common kinds are coffee and lemon. But it is also enjoyed throughout Italy in a host of other flavors. A big plus to this refreshing ice is that it is prepared without an ice cream maker.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
Step 2
Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
Step 3
Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
Step 4
Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.
