Raspberry granita with balsamic caramel

Start by making the granita. In a small pan, heat the sugar with 200ml of water over a medium heat and stir until the sugar has dissolved. Remove from the heat and stir in the raspberry liqueur, then allow to cool.
In a food processor, blitz the raspberries with the lemon juice, then add to the cooled sugar syrup. Pass the mixture through a fine sieve, mashing with the back of a spoon to push the pulp through. Add to a freezer-proof container or baking dish and freeze, churning with a fork every 30 minutes, until it’s frozen solid.

For the caramel, add the caster sugar to a pan and cook over a medium heat, swirling the pan regularly until the sugar turns to liquid and is a deep caramel colour.
Remove from the heat and carefully pour in the cream while whisking. Allow to cool to room temperature and stir through the balsamic vinegar.

Flake the granita with a fork and scatter generously over a scoop of vanilla ice cream with a good drizzle of the caramel.