When you're looking for something cold and fruity to beat summer's blistering heat, consider this frozen Italian dessert with an adult twist.
Makes 1 quart
3 cups seedless watermelon chunks
2 cups red Zinfandel
1 cup raspberries
1½ tsp. vanilla extract
2 Tbsp. lime juice
2 Tbsp. dark brown sugar
Active time: 10 minutes Total time: 3 hours
Using a blender, puree all ingredients until smooth. Pour mixture through a fine-mesh strainer, pressing with a spoon to extract as much juice as you can (discarding pulp).
Pour liquid into a shallow, freezer-safe dish and freeze 1 hour. Remove dish from freezer and stir granita with a fork to break it up, paying particular attention to edges of dish. Return granita to freezer, raking it with a fork every half hour until it is completely frozen and flaky.