• Warm sugar and water in a medium saucepan over medium heat and stir occasionally until the sugar dissolves. Let cool completely.
• Mash raspberries in a large bowl using a potato masher or fork. Stir in the sugar syrup, lemon juice, elderflower liqueur and a pinch of salt. Season to taste with additional kosher salt and lemon juice. Pour mixture through a fine mesh basket strainer into a clean bowl, pressing on the solids to extract all the juice. Discard solids.
• Pour raspberry mixture into a baking dish. Cover the baking dish with plastic wrap and freeze mixture for 1 1/2 hours. Take the dish out of the freezer and scrape the icy bits from the edges to the center. Repeat this scraping process every 30 minutes until the entire mixture is frozen and flaky.

To serve, spoon granita in small bowls and top with fresh raspberries. This is also divine with a scoop of vanilla ice cream.