Rhubarb Lambrusco Granita |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 7 |
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Ingredients:
1 cup lambrusco wine |
1/2 cup water |
3/4 cup plus 2 tablespoons superfine granulated sugar |
1 pound rhubarb stalks, trimmed and cut crosswise into 1/2-inch pieces (3 cups) |
1 teaspoon fresh lemon juice |
Directions:
1. Bring wine to a boil with water and sugar, stirring, in a 4-quart heavy pot. Add rhubarb and cook at a bare simmer, covered, stirring occasionally, until very tender and beginning to fall apart, 5 to 7 minutes. Purée in a food processor with lemon juice until smooth, then force through a coarse sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids).
2. Freeze, stirring and crushing lumps with a fork every 1 1/2 hours, until evenly frozen, about 8 hours total. Scrape granita with a fork to lighten texture, crushing any lumps.
3. Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
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