Wine Granite

• 2 cups sweet white wine, preferably a pear-flavored table wine, or use a Johannisberg riesling or an imported Sauternes
• 2 tablespoons water
• 2 tablespoons sugar

1. Select a baking pan with raised edges, measuring about 12 by 18 inches.
2. Put the wine in a mixing bowl.
3. Combine the water and sugar in a small saucepan and bring to the boil, stirring until the sugar melts.
4. Add the sugar syrup to the wine and stir.
5. Pour into the baking sheet and freeze 2 hours, stirring frequently with a fork to break up ice crystals.
6. Serve in chilled sherbet cups.

sweet white wine, water, sugar

Taken from cooking.nytimes.com/recipes/2397 (may not work)