- 350 g sugar
- 2 cups water
- 1/2 cup Muscadel
- 200 g fresh raspberries, puréed
Dissolve the sugar in the water over medium heat. Add the Muscadel. Set aside to cool completely. Stir in the raspberries.
Pour the mixture into a large, shallow dish and freeze. Rake the mixture with a fork every half hour, remembering to scrape the sides and the bottom of the dish. Do this until the mixture is completely frozen. Leave in the freezer until an hour before serving.
To serve, remove the granita from the refrigerator and allow it to stand at room temperature. You can scrape the top of the frozen mixture with a large spoon.
Serve in chilled glasses.