250g fresh or frozen cranberries
2 tbsp caraway seeds, plus
1 tbsp extra
¼ cup castor sugar
2½ cups unsweetened cranberry juice
½ tsp coarse salt
¼ cup fresh lemon juice
Combine cranberries, caraway seeds, sugar, cranberry juice and salt in a large heavy-based saucepan. Bring to boil over medium heat, stirring until sugar dissolves.
Reduce heat to low; simmer until cranberries pop and are soft, stirring occasionally, about 8-10 minutes. Cool to room temperature.
Strain cranberry mixture into large bowl lined with muslin or cheesecloth; discard solids. Stir in lemon juice and extra caraway seeds if extra flavour preferred.
Pour into a plastic container with a lid. Allow to cool then place in the freezer. Freeze for about 5 hours, stirring occasionally so mixture freezes evenly.
Leave granita to stand at room temperature for about 10 minutes to soften slightly.
With a spoon, scrape across surface of granita to create pebbly texture.
Spoon granita into chilled dessert glasses and top with pomegranate seeds, or fresh raspberries.
Tip If cranberries aren’t available, substitute with raspberries, boysenberries or blackberries.