Raspberry Granita

A friend of mine, Johnny, went on a hike and brought back about a pint of fresh wild raspberries. I decided to make a couple desserts with them. The first was a raspberry granita. It was a little too sweet so next time I will leave out the agave and reduce the honey to 1/4 Cup.

Ingredients:

2 1/2 cups fresh raspberries

1 Cup Peach raspberry ice tea (I brewed the day before and sweetened with honey)

1/2 Cup honey

2 T. Agave Syrup

3/4 Cup water

Combine everything in blender and puree until smooth. Sieve to remove the seeds. Pour into a 13x9 inch baking dish. Freeze 1 1/2 hours and mix edges into slushy center. Continue to freeze until solid. Stirring every 45 minutes or so. Takes about 4-5 hours to freeze completely. Scrape into corner of dish and use an ice cream scoop to serve. Can serve with a couple of fresh raspberries on top.