Rhubarb Lambrusco Granita

• 1 cup Lambrusco wine
• 1/2 cup water
• 3/4 cup plus 2 tablespoons superfine granulated sugar
• 1 pound rhubarb stalks, trimmed and cut crosswise into 1/2-inch pieces (3 cups)
• 1 teaspoon fresh lemon juice

1. Bring wine to a boil with water and sugar, stirring, in a 4-quart heavy pot.
2. Add rhubarb and cook at a bare simmer, covered, stirring occasionally, until very tender and beginning to fall apart, 5 to 7 minutes.
3. Puree in a food processor with lemon juice until smooth, then force through a coarse sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids).
4. Freeze, stirring and crushing lumps with a fork every 1 1/2 hours, until evenly frozen, about 8 hours total.
5. Scrape granita with a fork to lighten texture, crushing any lumps.
6. Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).

lambrusco wine, water, sugar, stalks, lemon juice

Taken from www.epicurious.com/recipes/food/views/rhubarb-lambrusco-granita-106547 (may not work)