RASPBERRY GRANITA
3 cups water
1 cup sugar
4 cups fresh raspberries
1 T lemon juice
1/3 cup Chambord raspberry liqueur
Heat 1 cup of water and sugar in a saucepan until sugar dissolves.
Remove from heat and allow to
.
Place raspberries, lemon juice, the remaining 2 cups of water, and
Chambord in a blender and blend until smooth. Stir in sugar syrup and
mix well.
Place in a freezer-safe container and freeze until firm; usually
overnight. Remove from freezer 15 minutes before serving and place in
individual glasses.
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