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
- Select a baking pan with raised edges, measuring about 12 by 18 inches.
- Put the wine in a mixing bowl.
- Combine the water and sugar in a small saucepan and bring to the boil, stirring until the sugar melts.
- Add the sugar syrup to the wine and stir.
- Pour into the baking sheet and freeze 2 hours, stirring frequently with a fork to break up ice crystals.
- Serve in chilled sherbet cups.
sweet white wine, water, sugar
Taken from cooking.nytimes.com/recipes/2397 (may not work)