Raspberry-Fig Sangria Granite

• 3/4 cup (187ml) red wine
• 3/4 cup (187ml) ruby port
• 2 cups plus 2 tablespoons (500g) water
• 9 ounces (255g) fresh raspberries, pureed in a food processor
• 9 ounces (255g) fresh Mission figs, quartered
• 1 lemon, cut into eighths
• 1/2 cup plus 2 tablespoons (125g) sugar
• 1 1/2 cups (375g) fresh orange juice

1. Put the wine and port in a large nonreactive saucepan and bring just to a simmer.
2. Ignite, carefully, with a match, cover the pot halfway, and allow the alcohol to burn off.
3. Once the flames have died, add the water, raspberry puree, figs, lemon, and sugar.
4. Simmer, stirring once in a while, until the fruit has broken down, about 20 minutes.
5. Take off the heat and add the orange juice.
6. Let cool to room temperature.
7. Strain the sangria through a fine strainer and pour into a baking dish.
8. Freeze overnight.
9. To serve, scrape across the top of the granite with a fork to make small crystals.

red wine, port, water, fresh raspberries, mission figs, lemon, sugar, orange juice

Taken from www.epicurious.com/recipes/food/views/raspberry-fig-sangria-granite-376886 (may not work)