Watermelon-Raspberry Granita

Directions

1. 1
   Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat.
2. 2
   Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.
3. 3
   Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely.
4. 4
   Add the watermelon and lime juice and puree until smooth.
5. 5
   Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.
6. 6
   Freeze until ice crystals begin forming around the edges, about 45 minutes.
7. 7
   Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
8. 8
   Photograph by Levi Brown