10 Servings

• In 2-quart saucepan, heat 1 cup water and ½ cup sugar to boiling over high heat, stirring until sugar dissolves.
• Reduce heat to low and simmer, uncovered, 5 minutes.
• Set aside to cool slightly, about 5 minutes.
• Meanwhile, from 1 or 2 lemons, grate 2 teaspoons peel and squeeze ¼ cup juice.
• In food processor with knife blade attached, blend 1 pound hulled strawberries and 1½ cups raspberries until pureed.
• With back of spoon, press puree through sieve into medium bowl; discard seeds.
• Stir sugar syrup and lemon juice and peel into berry puree.
• Pour into 9-inch square metal baking pan.
• Cover, freeze, and scrape to serve, as directed in box Granita Know-How.