lemon-ice-cream-and-raspberry-granita-sundaes-363752.json

{
    "directions": [
        "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.",
        "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.",
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Berry",
        "Fruit",
        "Dessert",
        "Valentine's Day",
        "Vegetarian",
        "Frozen Dessert",
        "Raspberry",
        "Lemon",
        "Winter",
        "Party",
        "Advance Prep Required",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Lemon Ice Cream and Raspberry Granita Sundaes",
    "url": "http://www.epicurious.com/recipes/food/views/lemon-ice-cream-and-raspberry-granita-sundaes-363752"
}