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1
To prepare granita: Pass lemon and orange juices through a fine-mesh strainer and into a large, shallow, nonreactive container that can be frozen (stainless steel works well).
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2
Add wine to juice.
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3
In a medium saucepan over medium heat, combine water and superfine sugar and bring to a boil, washing down sides of pan with water and a pastry brush to prevent crystals from forming.
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4
Add hot syrup to juice-wine mixture and mix well.
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5
Freeze overnight.
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6
Scrape granita with a large metal spoon and re-freeze for at least two hours.
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7
To prepare tuiles: In the bowl of an electric mixer, cream butter and granulated sugar on medium speed for 10 minutes, until fluffy and very light.
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8
Add egg whites, one at a time, scraping bowl after each addition.
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9
Add vanilla extract and mix well.
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10
In a small bowl, combine flour and pepper and add to butter mixture all at once, mixing until just combined.
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11
Chill batter for at least two hours.
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12
Preheat oven to 350 degrees.
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13
On a parchment-lined baking sheet, take teaspoon-size pieces of dough and flatten with a small offset spatula into a very thin layer, making random shapes that will fit inside a wine glass as a garnish.
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14
Bake approximately 8 minutes or until golden brown.
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15
Remove from baking sheet to wire rack and cool completely.
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16
To assemble: Spoon a little of frozen granita (mixture should be slushy ice crystals) into frozen glasses and add 3 or 4 raspberries, then add more granita and more raspberries in layers until glasses are 7/8 full.
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17
Garnish with mint sprigs and one black-pepper tuile per glass.
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18
Serve immediately.
