Raspberry Granita

Push the raspberries through a fine mesh sieve or strainer to make about 1 cup of raspberry puree. Discard the remaining seeds and pulp left in the sieve. Then, put the water and sugar in a saucepan over medium heat for about 3 minutes, or until all the sugar has dissolved. Measure out 1/2 cup of the raspberry puree and add it to the sugar syrup with the lemon juice. Pour the mixture into a 13×9 pan and set it on a flat part of the freezer. After about 2 hours in the freezer, remove the pan and use the tines of a fork to break up the granita. But it back in the freezer for about another 2 hours and repeat the scraping process. Tastes best served right away and with a giant dollop of whipped cream!