Raspberry Granita with chopped Black cherries

P285 minutes C300 minutes S12


920g sugar
920ml water
1kg Garden Supreme IQF Raspberry, pureed
320g Garden Supreme Dark Sweet Pitted Cherries, chopped
1 tblsp lemon juice


Combine the sugar and water in small saucepan, stir over a low heat, without boiling, until the sugar is dissolved.


Brush down the inside of the pan with a pastry brush dipped in warm water to dissolve all sugar crystals. Bring to the boil, simmer, uncovered, without stirring, for 5 minutes. Allow to cool.


Combine the cooled sugar syrup, raspberry puree, cherries and lemon juice in an ice cream churn; process until thickened and firm.


Freeze for 4 hours to harden sufficiently for scooping.

Products used