Raspberry And Red Wine Granita

1. 1

   In a saucepan, mix the wine, water and sugar and bring to a boil. Let boil hard for a minute, stirring to help the sugar dissolve.

2. 2

   Take off the heat, stir in the raspberries and let steep for an hour or more in the refrigerator.

3. 3

   Place a mesh strainer over a bowl and pour the wine mixture through it. Press the raspberries through the mesh with the back of a spoon. (Use the smashed berry flesh in a smoothie or the morning oatmeal!)

4. 4

   FOR GRANITA Transfer the berry-wine mixture to a freezer container. To avoid spilling, place the container inside another dish. (I use a 9x13 pan, a spill makes a huge mess in the freezer.) Freeze until hard, about 12 hours. With the tines of a fork, scrape the frozen mixture to fluff into icy crystals and serve immediately.

5. 5

   FOR SORBET If you prefer a smooth, fruity sorbet and have an ice cream maker, by all means, use it. Chill the berry-wine mixture first, then process until firm.

6. 6

   MAKE-AHEAD This can be made several days, even a week in advance, no problem. After it freezes, just apply plastic wrap to the surface to avoid freezer burn. Lasts several weeks, if it does, if you know what I mean.

* Per serving · 4 servings · Values may vary.

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