Method

• 1.
  Pour rose into a large plastic container, cover with a lid and freeze overnight.
• 2.
  The next day, place sugar in a saucepan with 1 cup (250ml) water over medium heat, stirring to dissolve the sugar. Bring to a simmer and simmer for 5 minutes until slightly thickened. Cool completely, then place in a blender with raspberries and vanilla and blend to a smooth puree.

• 3.
  Strain through a fine sieve. When ready to serve, place puree in the blender with 2 cups ice and blend on high until ice is crushed.
• 4.
  Scrape the frozen rose with a fork to form a granita and combine in a jug with the frozen raspberry puree. Spoon into chilled martini glasses and serve immediately.