Raspberry Granita
2 cup Raspberry Reàl
4 pints Fresh Raspberries
4 cups Water
Place raspberries in bowl of a food processor, and process until smooth. If an extra-smooth sorbet is desired, press puréed raspberries through a fine sieve to remove seeds. Whisk together puréed raspberries, water, and Raspberry Reàl. Pour mixture into a baking dish or half sheet tray. Cover and freeze until solid, 6 to 8 hours.
To make a coarsely textured granita, use a fork to scrape frozen purée into small crumbs. For a silky sorbet, transfer frozen purée to a food processor and process until smooth.
Raspberry Reàl is a sumptuous blend of Willamette and Glen Clova Raspberries from the Pacific Northwest infused with cane sugar and designed for a wide range of hand-crafted cocktails, including bellinis, beer cocktails, frozen or shaken daiquiris, and a multitude of alcohol-free drinks.
