A slightly fruity white wine works best here—we like to use Chardonnay, but any full-bodied white will do, including Champagne. Helen Rosner
A slightly fruity white wine works best in this light, sweet, boozy granita — we used Chardonnay, but any full-bodied white will do, including Champagne.
Yield: makes About 3 Cups
Ingredients
- 2 cups full-bodied white wine
- 1⁄2 cup unsweetened apple juice
- 1⁄3 cup water
- 1⁄2 cup sugar
- Dried apple slices, for serving
Instructions
- Place wine, juice, sugar, and ⅓ cup water in a bowl, and whisk until sugar is completely dissolved, about 2 minutes. Pour into a 9″ x 13″ baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses and top with apple slices, if you like.
