300 g fresh raspberries
100 g sugar
250 ml water
1 tbsp lemon juice
After the sugar and water have dissolved, let it to cool. Puree the raspberries and filter them to get rid of the seeds.
Combine the sugar syrup, lemon juice, and raspberry puree.
To get a flaky texture, scrape the mixture with a fork every 30 minutes while it is frozen for 4 hours on a shallow dish.
Enjoy this delicious, cool dessert by scooping the granita into glasses.