Fruit Granita

Serves: 8 cups

1 cup sugar
1 1/4 cups water
3 pints raspberries or blackberries
2 tablespoons fresh lime juice

In 2-quart saucepan, combine sugar and water; heat to boiling over high heat, stirring until sugar has dissolved. Reduce heat to medium and cook 1 minute. Set saucepan in bowl of ice water until syrup is cool.
Meanwhile, in blender or in food processor with knife blade attached, puree raspberries until smooth. With spoon press puree through sieve into medium bowl; discard seeds. Stir sugar syrup and lime juice into puree; pour into 9-inch square metal baking pan. Cover, freeze, and scrape as directed for granitas.
Cover and freeze the granita mixture until partially frozen, about 2 hours. Stir with a fork to break up the chunks. Cover and freeze until the mixture is completely frozen, at least 3 hours or up to overnight. To serve, let the granita stand at room temperature until slightly softened, about 15 minutes. Use a metal spoon to scrape across the surface of the granita, transferring the ice shards to chilled dessert dishes or wine goblets without packing them.

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