Raspberry Cassis Granita
|Raspberries||20 Ounce, frozen (in syrup, thawed)|
|Water||1 Cup (16 tbs)|
|Superfine sugar||1⁄4 Cup (4 tbs)|
|Creme de cassis||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Tablespoon|
Using back of spoon, press raspberries through fine strainer into bowl to extract as much pulp as possible.
Set pulp aside.
Combine water and sugar in small saucepan and bring to boil over medium heat, stirring until sugar is dissolved.
Reduce heat and simmer 5 minutes.
Let syrup cool.
Blend cassis, lemon juice and syrup into raspberry pulp.
Pour into shallow baking dish or ice cube tray and freeze until edges are solid but center is still slightly soft, about 1 1/2 hours.
Spoon granita into processor or blender in batches and chop using on/off turns until texture is that of coarse puree.
Return to shallow dish or tray and freeze.
Repeat chopping and return to freezer.
Chop third time, then freeze overnight before serving.