Lemon Ice Cream and Raspberry Granita Sundaes

2 servings

PREP TIME: 35 minutes
TOTAL TIME: 8 hours 35 minutes (includes freezing time)
Recipe by Jodi Liano
Photograph by Craig Cutler
February 2011

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

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.

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.

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.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Frozen Desserts

Slideshow.
Nutritional Information
One serving contains:
Calories (kcal) 533.8
%Calories from Fat 22.8
Fat (g) 13.5
Saturated Fat (g) 7.5
Cholesterol (mg) 37.5
Carbohydrates (g) 101.5
Dietary Fiber (g) 0.2
Total Sugars (g) 97.9
Net Carbs (g) 101.5
Protein (g) 4.5
Sodium (mg) 60.6

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