Lemon Ice Cream and Raspberry Granita Sundaes |
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Prep Time: 35 Minutes Cook Time: 480 Minutes |
Ready In: 515 Minutes Servings: 2 |
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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 |
Directions:
1. 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.
2. 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.
3. 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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