• 2/3 cup water
• 1/2 cup sugar
• Zest of 1 orange
• 2 cups Burgundy wine
• Juice of 1 large orange
• Assorted fresh berries (raspberries, blueberries and strawberries)

In a small saucepan, bring water, sugar and orange zest to a boil over medium-high heat. Reduce flame and simmer until sugar dissolves. Cool; stir in wine and orange juice.

Freeze as directed below, but for six hours or overnight (freezing will take longer due to alcohol content). Spoon into serving dishes, garnish with berries and serve immediately.

Recommended technique
Classic Granita Method:
Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).

Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.

Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, "rake" with a fork to loosen the granita and spoon into serving dishes.

Quick Granita Method:
Note: This method is faster, but the granita will have a different texture—less icy and more slushy.

Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid. Process the cubes in a food processor when you're ready to serve.