You will need:
- 1 pint frozen strawberries, blackberries or raspberries, thawed
- 1 cup sugar
- 2 cups Tennessee Riesling wine
- 1 teaspoon fresh lemon juice
- 1 package puff pastry dough
- Pinch ground nutmeg
- Mint sprigs, for garnish
Place berries in blender with sugar, purée, and place in a medium-size metal bowl. Add wine, lemon juice, and nutmeg and mix well. Place bowl in the freezer until mixture is about half frozen, 4 to 6 hours, depending on your freezer.
Use an electric mixer to work air into the granita or simply scrape the granita with a large metal spoon. Repeat after 2 hours, then return to the freezer and allow it to freeze solid, about 4 hours longer. Mix or scrape again before serving. Serve in cold wine goblets or dessert cups garnished with a sprig of fresh mint.
Yield: 4 servings
Pair with American Champagne from Holly Ridge Winery & Vineyard