Raspberry granita with balsamic caramel

Method

• step 1

  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.

• step 2

  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.

• step 3

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