This recipe for Watermelon and Wine Granita is brought to you courtesy of Oprah Magazine.
- 3 cups seedless watermelon chunks
- 2 cups red Zinfandel
- 1 cup raspberries
- 1½ tsp. vanilla extract
- 2 Tbsp. lime juice
- 2 Tbsp. dark brown sugar
Active time: 10 minutes
Total time: 3 hours
Using a blender, puree all ingredients until smooth. Pour mixture through a fine-mesh strainer, pressing with a spoon to extract as much juice as you can (discarding pulp).
Pour liquid into a shallow, freezer-safe dish and freeze 1 hour. Remove dish from freezer and stir granita with a fork to break it up, paying particular attention to edges of dish. Return granita to freezer, raking it with a fork every half hour until it is completely frozen and flaky.
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