for at least two hours. For the Granita: 1.  Set a small pan over a medium heat, add in 200ml water with all the sugar and stir to make a syrup. 2.  Using a bread pan combine the lemon juice, limoncello, the rest of the water and the syrup. 3.  Now add the raspberries to the bread pan, then crush and mix with a fork. 4.  Finally, place in the freezer for 30mins or until the mix starts to ice over and then stir with a fork.  Repeat every 30mins for about 2 hours and then allow it to set until you are ready to serve. Combined: 1.  Take the Granita out of the freezer about 20-30mins before you want to serve or earlier if you leave it in the fridge. 2.  Take the mousse out of the fridge and then top with the slushie granita and serve. Tips: A granita should be slightly slushie, not frozen solid.  You can serve it straight from the freezer but you will need to break it up a bit if you do so. Try other fruits or a straight lemon granita with a white chocolate mousse for something different! My final dish from my dinner party.  It was a nice, relaxing way to finish the meal as it can all be made well in advance, all that is required is to get the granita out of the freezer a few minutes before serving. My first challenge was to make a dairy free mousse.