Preheat the oven to 180°C.
Pour the water in to a pan and add the sugar and the raspberries to make a syrup. Simmer for 5 minutes and then pour through a sieve. Transfer to a tray and place in the freezer for 2 hours. At regular intervals scratch the frozen syrup with a fork to create flakes.
Soften the butter by melting slightly. Mix the ground almonds, the eggs, the sugar and the butter. Pour into oven-proof glasses (verrines). Cook for 20 minutes at 180°C. Set aside to cool.
Remove the segments from the grapefruit. Heat in a pan.
Serve the almond cream with the grapefruit segments and top with the raspberry granita.
«This recipe can be altered to include other summer fruits.»