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Raspberry-Lemon Granité

Scott Phillips

Yield: Yields 4 cups.

Servings: eight.

I like this granité because it’s not too sweet, but if you want it sweeter, increase the sugar by a couple of tablespoons.


  • 2 cups water
  • 1/2 cup granulated sugar
  • 1 cup (1/2 pint) fresh raspberries
  • 1/2 cup fresh lemon juice
  • Chilled sparkling water for spritzing

Nutritional Information

  • Calories (kcal) : 60
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 5
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Protein (g): 0


  • In a small saucepan, combine 1/2 cup of the water and all the sugar. Cook over high heat, stirring, until the sugar is completely dissolved. Set aside. Pass the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. You should have about 1/2 cup purée; set it aside and discard the contents of the strainer. Whisk in the sugar syrup, the lemon juice, and the remaining 1-1/2 cups water. Pour into a baking pan and freeze until solid. To serve, scrape the granité with a spoon and portion it into martini glasses. Pour a dash of sparkling water on each portion and serve.


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