Raspberry Meyer Lemon Granita - Originally published in the 1930's, this recipe is bright and refreshing...perfect for a summer day! #vintagerecipe

Raspberry Meyer Lemon Granita

  • Author: Michelle Ferrand
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 3 hours 35 minutes



  • 1 1/2 cup water
  • 3/4 cup sugar
  • 2 Meyer Lemons
  • 1/2 pound raspberries (about 2 cups)


  1. To make the simple syrup, place water and sugar together and set to high heat. Cook and stir until water has dissolved, about 2 minutes.
  2. Remove from heat.
  3. Zest both lemons and add zest to the simple syrup. Allow to cool completely.
  4. While cooling the syrup, puree the raspberries using a food processor and press through a fine mesh sieve. Reserve the puree and discard the seeds.
  5. Once the simple syrup has cooled, combine with puree and add the juice from both lemons.
  6. Place in a dish and freeze, scraping the frozen portions of the granita every 45 minutes or so, until frozen, at least 3 hours. Serve immediately or store covered in the freezer.


  • Serving Size: 8 Servings
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