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.
Note:
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.