Makes 6 servings
1 cup water
3/4 cup plus 2 tablespoons sugar
3 cups fresh raspberries (about 16 ounces)
1 tablespoon fresh lemon juice
Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture into 13 x 9-inch nonstick metal baking pan. Freeze until icy around edges, about 45 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 45 minutes, about 3 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze.
To serve, scrape granita into bowls and garnish with berries. (Can be made 1 day ahead. Keep frozen.)