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Strawberry and Plum Wine Granita

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Strawberry and Plum Wine Granita

Strawberry and Plum Wine Granita
Romulo Yanes
Provided by:
total prep
Prior to writing this book, I hadn't prepared many granitas. But I've discovered that they are simple, require no special equipment, and are so refreshing and light that now I'm a big fan. Most recipes require you to stir the granita every half hour, but I prefer a slightly lazier version.

Recipe courtesy of Simple Asian Meals by Nina Simonds/Rodale, 2012.


  • 1 cup boiling hot water
  • 3/4 cups sugar
  • 1 pound strawberries, rinsed and hulled
  • 1 cup plum wine
  • 2 tablespoons fresh lemon juice


  • Stir the hot water with the sugar in a mixing bowl until the sugar dissolves to make a syrup.
  • Cut the strawberries in half and place in the bowl of a food processor. Blend until smooth. Add the syrup, plum wine, and lemon juice and continue processing.
  • Pour the mixture into a 13x9x2-inch nonaluminum or glass baking pan. Freeze for about 1 1/2 hours. Using a fork, stir the icy portions into the middle of the pan. Continue freezing for about 30 minutes. Using a fork, scrape the granita into flaky crystals, spoon into bowls, and serve. To keep in the freezer for at least 1 1/2 weeks, cover securely with plastic wrap.