Raspberry & Red Wine Granita

The Recipe: An icy-cold raspberry slushee for grown-ups. Just three ingredients and because it's a granita, you don't need an ice cream maker, just a freezer and a fork!

Raspberry & Red Wine Granita, an icy-cold raspberry slushee for grown-ups. Just three ingredients, no ice cream maker, just a freezer and a fork.

“What?! You don’t have an ice cream maker?” asked my mom’s friend in surprise more than ten years ago. Phyllis knew I was a foodie, her food sensibility had long inspired me. (Naturally, there’s a story, see Cold & Creamy Cantaloupe Soup.)

Trusting her judgment, I set off to find one and the same ice cream maker has been a workhorse ever since.

But last summer, the bowl lost its freeze mojo, something I learned, naturally, right in the midst of making what was supposed to be Raspberry & Red Wine Sorbet.

So instead, I turned the mixture into a “granita” – that’s an icy form of sorbet from Italy. You don't need an ice cream maker to make granita, just a freezer and a fork!

The result was so icy and refreshing, I’ve made it three times and never once pulled out the ice cream maker to make sorbet.

And once? I had a terribly sore throat and ooh, the fruity crystals felt so soothing. The granita must have medicinal effect too because the next day? All better!

It strikes me that this is a great “concept” recipe. In spring, I’d use a rose with strawberries or rhubarb, in summer, a fruity white wine with peaches or apricots. That said, I love the tart combination of raspberries and red wine so much I’ve stuck to it all three times! What appeals to you?

ALANNA’s TIPS Word to the wise, this granita has a definite “kick”. Spoon in moderation! No spooning and driving! One batch, life intervened and one hour resting time stretched into two days. In the fridge, this was no problem. Use a whole bottle of wine or a bottle’s equivalent (about 3-1/4 cups) of a blend of red wines, even a mix of leftover red, white and sparkling wines. Do avoid treacly-sweet bottles of wine, better to waste bad wine than good raspberries. With a fairly high alcohol content, even our good freezer doesn’t freeze the granita solid-solid. No problem, though, it makes for a magnificent blend of ice crystals and syrupy juice. This granita is great to have on hand for impromptu evening "drinks" – a touch of sweet without being filling or bulky.


Hands-on time: 15 minutes
Rest time: 1 hour
Time to table: 12 - 24 hours
Makes about 10 servings
  • 1 bottle fruity red wine
  • 3/4 cup water
  • 1 cup (200g) sugar
  • 12 – 16 ounces frozen or fresh raspberries (a berry blend works great too)
  • Fresh raspberries, for serving, optional

In a saucepan, mix the wine, water and sugar and bring to a boil. Let boil hard for a minute, stirring to help the sugar dissolve.

Take off the heat, stir in the raspberries and let steep for an hour or more in the refrigerator.

Place a mesh strainer over a bowl and pour the wine mixture through it. Press the raspberries through the mesh with the back of a spoon. (Use the smashed berry flesh in a smoothie or the morning oatmeal!)

FOR GRANITA Transfer the berry-wine mixture to a freezer container. To avoid spilling, place the container inside another dish. (I use a 9x13 pan, a spill makes a huge mess in the freezer.) Freeze until hard, about 12 hours. With the tines of a fork, scrape the frozen mixture to fluff into icy crystals and serve immediately.

FOR SORBET If you prefer a smooth, fruity sorbet and have an ice cream maker, by all means, use it. Chill the berry-wine mixture first, then process until firm.

MAKE-AHEAD This can be made several days, even a week in advance, no problem. After it freezes, just apply plastic wrap to the surface to avoid freezer burn. Lasts several weeks, if it does, if you know what I mean.

NUTRITION INFORMATION Per Serving: 162 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 3mg Sodium; 27g Carb; 3g Fiber; 22g Sugar; 1g Protein. WEIGHT WATCHERS POINTS WW Old Points 3 & WW Points Plus 3.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

Just Three Easy Steps, No Ice Cream Maker Required

Steep wine, water, sugar, berries Press berries through strainer Freeze, then scrape with a fork

Raspberry & Red Wine Granita, just three ingredients, no ice cream maker required.

It's so easy to make this granita! The first two steps help infuse the wine with the very most berry flavor as possible. Then, just freeze the mixture and then, when it's frozen hard, scrape with a fork. Sooo easy!

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.