Ingredients
- 1 cup boiling hot water
- 3/4 cup sugar
- 1 lb strawberries, rinsed and hulled
- 1 cup plum wine
- 2 tbsp fresh lemon juice
Directions
Stir the hot water with the sugar in a mixing bowl until the sugar dissolves to make a syrup.
Cut the strawberries in half and place in the bowl of a food processor. Blend until smooth. Add the syrup, plum wine, and lemon juice and continue processing.
Pour the mixture into a 13x9x2-inch nonaluminum or glass baking pan. Freeze for about 1 1/2 hours. Using a fork, stir the icy portions into the middle of the pan. Continue freezing for about 30 minutes. Using a fork, scrape the granita into flaky crystals, spoon into bowls, and serve. To keep in the freezer for at least 1 1/2 weeks, cover securely with plastic wrap.
Recipe courtesy of Simple Asian Meals by Nina Simonds/Rodale, 2012.
