Raspberry and Beaujolais Granita

RASPBERRY AND BEAUJOLAIS GRANITA

Makes 8 servings.

In a medium bowl, toss the raspberries with ¼ cup sugar. Set aside.

In a medium saucepan, stir together the remaining ½ cup sugar with 10 tablespoons wine. Boil over medium-high heat for 2 minutes, stirring to dissolve the sugar. Set aside to cool.

In a food processor, purée the sugared berries. Use a mesh strainer to strain the purée into a medium bowl. Mix in the cooled syrup and remaining wine.

Transfer the mixture to a large baking dish. Cover with plastic wrap and freeze. After 2 hours, use a fork to scrape the frozen mixture from around the edges of the container and mix it into the rest of the liquid. Cover and return to the freezer.

Repeat the scraping and mixing every 2 hours -- three more times (for a total of 6 hours' additional freezing time). The texture should be crystallized and icy, not smooth like a sorbet.

If prepared a day ahead, the granita can defrost in the refrigerator for 20 minutes. Mix with a fork before serving.

Nutrients per serving: 96 calories, 1 gram protein, 21 grams carbohydrate, no fat, no cholesterol, 4 grams fiber, 2 milligrams sodium. -- "Pure Simple Cooking" by Diana Henry