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Raspberry & Traditional Lemonade Granita
- 700 ml Bundaberg Traditional Lemonade
- 1 punnet fresh raspberries
- 1 lemon juiced
- 2 tbsp caster sugar
With a wand blender, puree the raspberries and caster sugar with the lemon juice. Press the puree with the back of a spoon through a fine sieve into a mixing bowl and discard the seeds.
Slowly pour the Bundaberg Traditional Lemonade into the mixing bowl being careful not to fizz too much. Stir gently to combine lemonade and raspberry. Gently pour mixture into freezer proof, lidded plastic container, cover and freeze for 1 hour.
With a fork begin scraping frozen edges into the centre and return to the freezer. Repeat the process every 30 minutes until all the mixture has a shaved ice texture.
Serve immediately into chilled glasses or cups.