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Lemon Ice Cream and Raspberry Granita Sundaes

By Jodi Liano

3.1

(2)

Image may contain Food Dessert Creme Cream and Ice Cream
Lemon Ice Cream and Raspberry Granita SundaesCraig Cutler

Recipe information

  • Total Time

    8 hours 35 minutes (including freezing time)

  • Yield

    2 servings

Ingredients

16 ounces frozen unsweetened raspberries (about 3 cups), thawed
2 tablespoons plus 1/2 cup sugar
1 1/2 cups premium lemon ice cream

Preparation

  1. Step 1

    Puree raspberries in processor until almost smooth. Transfer to fine-mesh strainer set over medium bowl. Using silicone spatula, press on solids to extract puree. Discard seeds in strainer. Transfer 1/3 cup puree to small bowl; add 2 tablespoons sugar and stir until sugar dissolves. Cover; chill for sauce.

    Step 2

    Bring 3/4 cup water and 1/2 cup sugar to boil in pan, stirring until sugar dissolves. Cool syrup. Stir syrup into remaining puree in medium bowl for granita. Transfer to 8x8x2-inch glass baking dish. Freeze until mixture begins to set, stirring every 45 minutes to break up large pieces, 2 to 3 hours. Cover; freeze until firm, about 6 hours. DO AHEAD: Sauce and granita can be made 1 day ahead. Keep sauce chilled and granita frozen.

    Step 3

    Using fork, scrape surface of granita to form crystals. Place scoop of lemon ice cream in each of 2 dessert glasses. Top each with scoop of granita; drizzle with raspberry sauce. Top with scoop of ice cream, then scoop of granita; drizzle with sauce.

TagsGranitaFrozen DessertDessertRaspberryBerryFruitGluten FreeNut FreeSummerBon Appétit

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