Raspberry granita

• 2 cups water
• 500 g fresh raspberries, frozen overnight, or 500 g

Mix half the water with the raspberries. Squeeze raspberries with fingers to break down well, then pass through a fine sieve. Mix solids with remaining water and pass through sieve again. Add Sugar Syrup to liquid. Freeze, scratch (see Lavender Granita for method) and serve.