Watermelon-Raspberry Granita

• 1 pint raspberries
• 1/2 cup sugar
• 4 cups cubed seedless watermelon
• Juice of 1 lime

1. Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat.
2. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.
3. Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely.
4. Add the watermelon and lime juice and puree until smooth.
5. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.
6. Freeze until ice crystals begin forming around the edges, about 45 minutes.
7. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
8. Photograph by Levi Brown

raspberries, sugar, seedless watermelon, lime

Taken from www.foodnetwork.com/recipes/food-network-kitchens/watermelon-raspberry-granita.html (may not work)