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Raspberry & rosewater granita

  • 0:10 Prep
  • 0:05 Cook
  • 6 Servings


  • 500ml (2 cups) water
  • 170g (3/4 cup) white sugar
  • 2 teaspoons rosewater essence
  • 1 x 300g pkt frozen raspberries, thawed slightly
  • 125ml (1/2 cup) thickened cream
  • 1 tablespoon caster sugar
  • Small organic rose petals, to serve (optional)


  • 1
    Place a shallow 20 x 30cm (base measurement) metal cake pan in the freezer to chill. Place the water, white sugar and rosewater in a small saucepan over medium-high heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Set aside to cool completely.
  • 2
    Place the syrup and raspberries in the bowl of a food processor and process until smooth.
  • 3
    Pour the raspberry mixture into the pan. Cover with foil. Place in the freezer for 2 hours or until icy around the edges. Use a fork to roughly break up the mixture. Cover and place in the freezer for a further 2 hours, using a fork to break the mixture into coarse crystals every 30 minutes, or until firm.
  • 4
    Meanwhile, use an electric beater to beat the cream and caster sugar in a small bowl until soft peaks form.
  • 5
    Spoon granita into chilled serving glasses. Top with cream mixture, and rose petals, if desired. Serve immediately.

Source: taste.com.au


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