wine Granita
Brynie Greisman

Both delicious delicious and refreshing. Perfect as a palate cleanser or dessert.

Type: Parve Prep Time: 25 minutes Level: Not mentioned Pesach: Without Kitniyot

Main ingredients

1 and 1/4 cups Herzog Late Harvest Orange Muscat or other light, sweet white wine

3/4 cup Kedem Grape Juice

1/2 cup apple juice

1/3 cup warm water

1/3 cup sugar

finely diced persimmons, grapes, and/or mango, for serving

Prepare the Wine Granita

Place wine, grape juice, and apple juice in a medium-sized bowl. Dissolve sugar in warm water and add to bowl. Whisk together for one minute until well mixed.

Pour into a nine- by 13-inch (20- by 30-centimeter) baking pan. Place in the freezer. Using a fork, stir the mixture every 30–45 minutes, scraping edges and breaking up any chunks as the mixture freezes. Do this three times.

When it’s almost frozen, mash it with a fork until granita is slushy and has the right texture. Return to the freezer until serving.

To serve, scrape with a spoon or mini scoop. I like serving it in small wine cups with diced fruit at the side.


If you prefer a stronger wine flavor, up the wine to one and 1/2 cups and reduce the grape juice to 1/2 cup.