Raspberry Watermelon Granita

Raspberry Watermelon Granita

5 cups cubed seedless watermelon

2 1/2 cups fresh or frozen raspberries

1/2 cup sugar

1 envelope unflavored gelatin {1/4 ounce}

1/2 cup cran-raspberry juice cocktail 

Preparation

Puree the watermelon and raspberries in a food processor or blender.  Depending on the size of your blender you may need to do this in two batches.

Combine the sugar and gelatin in a small sauce pan and stir over low heat until gelatin dissolves.  Stir in juice.

Combine about half of the sugar mixture with the puree.  Slowly add the remainder of the mixture to taste depending on how sweet you would like your granita to be.  Remember that it will lose a little of the sweetness once frozen.  

Pour into a 9 x 9 baking pan, cover with foil, and place in freezer.

Freeze for at least 2-3 hours and then use a fork to scrape along the top layers creating an icy texture.  Continue until you start to get close to the less-frozen middle and then place back in the freezer.  Repeat this process until it is all scraped.  Makes about 10-12 servings.