Ingredients

Method

• 400 g frozen raspberries
• 2 T caster sugar
• 4 T instant coffee granules
• 2 T hot chocolate or cocoa powder

Method

Ingredients

1. Place the raspberries and caster sugar in a small saucepan with 2⁄3 cup water. Bring to the boil and simmer for 10 minutes. Remove from the heat and strain through a sieve.

2. Pour the mixture into a container and place in the freezer. Scrape the mixture with a fork every hour to form soft flakes.

3. Mix the coffee and hot chocolate or cocoa with 2 cups boiling water. Pour into a large, shallow container and allow to cool. Place in the freezer and scrape the mixture with a fork every hour to form soft flakes.

4. Just before serving, fluff up both granitas using a fork. Decant the raspberry and mocha granitas into separate tall glasses and place on the table with shot glasses into which the granitas can be layered and served immediately