MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Ice Cream & Raspberry Granita Sundaes
 Categories: Five, Icecream, Fruits
      Yield: 2 Servings
 
     16 oz Frozen unsweetened
           - raspberries; thawed
    1/2 c  Sugar; +2 tb
  1 1/2 c  Premium lemon ice cream
 
  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 tb 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" 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.
  
  Recipe by Jodi Liano
  
  Recipe FROM: Bon Appétit, Feb 2011
  
  Formatted by: Dave Drum, Feb 14, 2011
  
  Uncle Dirty Dave's Archives
 
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