Strawberry Granita With Beaujolais

1. 1

   Stir 1 cup water and sugar in small saucepan over medium-high heat until sugar dissolves. Cool syrup.

2. 2

   Place halved strawberries, red wine, and cooled sugar syrup in processor and puree until smooth. Strain strawberry puree into 13 x 9 x 2-inch metal pan, pressing on solids to extract as much liquid as possible. Discard strawberry solids in strainer. Cover puree and freeze 1 hour.

3. 3

   Using fork, stir granita, mashing any solid parts with back of fork. Freeze until firm, scraping mixture with fork every 30 minutes to form icy crystals. DO AHEAD:

4. 4

   Mix sliced berries, wine, and sugar in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 30 minutes. Divide sliced strawberry mixture among 8 wineglasses. Scrape granita with fork to loosen ice crystals. Divide granita among glasses. Garnish edge of each glass with 1 whole strawberry and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.