The tartness of the Raspberry Dark Balsamic and the bright citrus notes of Lemon Olive Oil are balanced by the sweetness of the granita, while the black pepper adds an unexpected but delightful spicy kick.

I N G R E D I E N T S :

• Rocky Mountain Olive Oil Raspberry Dark Balsamic Vinegar
• Rocky Mountain Olive Oil Whole Lemon Fused Olive Oil
• fresh raspberries
• sugar
• water
• freshly ground black pepper

I N S T R U C T I O N S :

1. In a saucepan, combine water and sugar to create a simple syrup. Let it cool.
2. Blend the fresh raspberries with the Raspberry Dark Balsamic and Lemon Olive Oil until smooth.
3. Mix the raspberry mixture with the cooled simple syrup.
4. Pour the mixture into a shallow dish and freeze. Every 30 minutes, scrape the mixture with a fork to create a flaky texture.
5. Once fully frozen and flaky, serve in small glasses with a sprinkle of freshly ground black pepper on top.