Raspberry Granita with Lemon

Lightly warm 250 ml of water and dissolve the sugar completely in it.

Remove the sugar water from the heat and let it cool completely.

Clean the raspberries and set aside 24 nice berries for decoration.

Puree the remaining raspberries and then pass them through a fine sieve.

Take 6 tablespoons of the raspberry purée and set aside for the sauce.

Thoroughly mix the remaining raspberry purée with the cooled sugar water, raspberry juice and lemon juice.

Freeze the mixture in an ice cream machine or pour it into a shallow metal bowl and deep-freeze for about 4 hours.

During the deep-freezing, stir the mixture repeatedly until fine ice crystals form.

Prepare 6 chilled glasses and put 1 tablespoon of the reserved raspberry sauce into each.

Fill the glasses with the granita and garnish with the whole raspberries and, if desired, mint leaves.

Serve immediately.