RECIPE FOR PLUM-RASPBERRY GRANITA

Makes 10 servings:

1 cup sugar

2 containers (6 oz. each) raspberries

3 medium plums, peeled, pitted and chopped

2 Tbs. black currant liqueur, like cassis

1 lemon, zested and juiced

In heavy saucepan over medium-high heat, bring sugar and 1 cup water to a boil, stirring constantly
Reduce heat to medium, simmer 2 min. DO NOT STIR.
Remove from heat; chill 2 hrs.
In blender or food processor, pulse raspberries 1 min., or until smooth.
Pour through a sieve, pressing to extract liquid; discard seeds
In blender, puree plums 1 min., or until smooth
In 9"x5" loaf pan, combine sugar water, raspberry and plum purees, liqueur and 1 tsp lemon juice.
Cover with plastic wrap;
Freeze 20 min
Using for, stir mixture.
Freeze 30 min
Stir
Freeze 30 min. more
Sitr.
Freeze 1 hr before serving.
Divide mixture among bowls;
garnish with fruit, if desired.

Prep time: 10 min.
Total time 15min., plus chilling and freezing time.