* (if non alcoholic granita is desired, substitute 1 1/2 cups lemon lime soda
such as Sprite or 7-Up)
Combine 3/4 cup sugar and 3/4 cup water in a small heavy saucepan. Stir over
medium heat until sugar dissolves. Increase heat and boil for 1 minute. Cool.
Refrigerate syrup until cold, about 45 minutes.
Puree enough raspberries (about 1 cup) in blender to yield 1/2 cup of puree.
Transfer raspberry puree to large bowl.
Mix grapefruit juice, Champagne, lemon juice and chilled syrup into raspberry
Pour mixture into 13 x 9 x 2-inch metal baking pan.
Freeze granita mixture until icy at the edge of pan, about 55 minutes.
Using a whisk, mix to distribute frozen portions evenly.
Freeze again until icy at edge of pan and overall texture is slushy, about 40
Whisk again to distribute frozen portions evenly.
Cover with plastic wrap and freeze until mixture is solid, about 3 hours. (Freezing
time may differ with individual freezer temperature).
Meanwhile, mix remaining red raspberries with 1/4 sugar and 1/4 cup Framboise
in a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes.
Using fork, scrape granita down length of pan, forming ice flakes. Do this for
the whole pan, leave in flakes, cover with plastic wrap and return to freezer or
serve immediately. (Granita can be prepared up to 2 days ahead of time.)
To Serve: Divide raspberries in liqueur between six martini, wine or champagne
glasses. Top with granita, garnish with fresh raspberries if desired and serve immediately.