Raspberry Granita

Warm 250 ml of water in a small saucepan, stir in the sugar and dissolve completely.

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

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

Finely puree the remaining raspberries and press through a fine sieve.

Set aside 6 tablespoons of the raspberry purée as a sauce.

Thoroughly mix the remaining raspberry purée with the cooled sugar syrup and the white wine.

Either freeze the mixture into granita in an ice cream maker or pour it into a metal bowl and freeze for about 4 hours, stirring repeatedly with a fork to break up the ice crystals.

Divide 1 tablespoon of raspberry sauce into 6 well-chilled glasses.

Fill the glasses with the granita and garnish with mint leaves and the reserved whole raspberries.

Serve immediately.