Dessert -- Raspberry Granita
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3 cups water
1 cup sugar
4 cups fresh raspberries
1 Tbsp. lemon juice
One third cup Chambord
Heat 1 cup of water and sugar and a saucepan and warm until sugar dissolves to make sugar syrup. Remove from heat and allow to cool. Place raspberries, lemon juice, 2 cups water and Chambord in a blender and blend until smooth. Stir in sugar syrup and mix well. Place in a freezer-safe container and freeze until firm; usually overnight. Remove from freezer 15 minutes before serving and scoop into individual glasses.
The Skinny: Use your favorite sugar substitute.
