1 cup of raspberries (freeze)
1 cup of blueberries (freeze)
150 ml of water
150 grs. of sugar
1 teaspoon of lemon juice
1 cup of plain yogurt (optative)
I find some little yogurt make the texture more nice and easy to make the scoops but is fine if you want only with water.
In a a medium pan heat the sugar with water until is bubble.Let chill. Add the blueberries and raspberries and lemon juice, stir well, and process in a blender or other until have a cream. (add the yogurt if you want) .If you have Ice maker following the intructions .
To the other way
Cover with plastic wrap and freeze by 45 minutes or until icy edge of pan.
Whisk to to distribute frozen portions evenly.
Cover and freeze again until icy edge of pan and overal texture is slushy about 45 minutes.whisk again.
Cover and freeze by two hours .
Before serve retire by about 15 minutes .
To serve, scoop into tall goblets or parfait glasses. If the granita is too solid you can allow it to sit in the refrigerator