Lemon Ice Cream and Raspberry Granita Sundaes
Lemon Ice Cream and Raspberry Granita Sundaes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Puree raspberries in processor until almost smooth.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPuree 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.
Bring 3/4 cup water and 1/2 cup sugar to boil in pan, stirring until sugar dissolves.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
