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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	504.72 Kcal (2113 kJ)
Calories from fat	94.5 Kcal
		% Daily Value*
Total Fat	10.5g	16%
Cholesterol	37.5mg	13%
Sodium	159.93mg	7%
Potassium	258.71mg	6%
Total Carbs	99.97g	33%
Sugars	83.24g	333%
Dietary Fiber	9.07g	36%
Protein	5.27g	11%
Vitamin C	40.1mg	67%
Iron	2.3mg	13%
Calcium	124.1mg	12%

Amount Per 100 g
Calories	151.21 Kcal (633 kJ)
Calories from fat	28.31 Kcal
		% Daily Value*
Total Fat	3.15g	16%
Cholesterol	11.23mg	13%
Sodium	47.91mg	7%
Potassium	77.51mg	6%
Total Carbs	29.95g	33%
Sugars	24.94g	333%
Dietary Fiber	2.72g	36%
Protein	1.58g	11%
Vitamin C	12mg	67%
Iron	0.7mg	13%
Calcium	37.2mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.