Raspberry and Red Wine Granita

I love this recipe. It’s still far from summer, but on a warm day, this is great to serve as a replacement for dessert. It’s also fun to serve at parties, especially since it can be served in any vessel of your choice, or as an ice lollie. Ice Cream cones, shot classes, wine glasses and tea cups all work well.

Raspberry and Red Wine Granita

Hands-on time: 15 minutes
Rest time: 1 hour
Time to table: 12 - 24 hours
Makes about 10 servings

INGREDIENTS

• 1 bottle fruity red wine
• 3/4 cup water
• 1 cup (200g) sugar
• 350 – 450g frozen or fresh raspberries (a berry blend works great too)
• Fresh raspberries, for serving, optional

METHOD

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.

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

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!)

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.

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.

MAKE-AHEAD

This can be made several days, even a week in advance. After it freezes, just apply cling wrap to the surface to avoid freezer burn. Lasts several weeks.