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Print this Recipe    Lemonade Granita

Pink Lemonade Granita

2 cups fresh lemon juice
2 cups water
1 cup sugar
sugar to taste
1 pint raspberries (fresh or frozen)

Puree and strain the raspberries. Combine the cup of sugar and
the water and bring to a boil. Boil one minute and let cool.

Combine simple syrup with lemonjuice and raspberry puree and taste
for sweetness. Add more sugar if needed, being sure to stir until
completely dissolved.

Pour into a 9x13" pan and place in the freezer. Freeze for about
an hour to an hour and a half. When ice crystals start to form on
the sides, scrape and stir. Repeat until it is slushy, then freeze
firm. Break into chunks, and run through te blender or processor
very quickly. Spoon into serving dish, top with a drizzle of
raspberry puree if desired, and garnish with a sprig of mint.

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