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Granita with ice and lemon in a bucket with flowers


While ice cream or sorbet becomes smooth and creamy as it simultaneously churns and freezes, granitas are only stirred occasionally, which results in a crunchy and refreshing texture. You can also let it freeze solid, then scrape the surface with a fork. Pinot Noir, Merlot, or Rioja all yield good results. Serve it in a wine or cocktail glass garnished with blackberries and a mint sprig.


  • 1¾ cups red wine
  • ¾ cup sugar
  • ¾ cup orange juice
  • ¾ cup lemon juice
  • 1 vanilla bean, scraped, or 1 teaspoon vanilla extract​​​​​​​


Chill 13-by-9-inch glass or metal baking pan in freezer. In medium saucepan, combine all ingredients with 3 cups water. Bring to boil over medium-high heat. Reduce heat to low. Simmer until sugar has dissolved and mixture has reduced slightly, about 4 minutes. Remove from heat, and let cool slightly. Transfer to covered container and refrigerate until cold, about 2 hours.

Remove vanilla bean, if using. Transfer to chilled baking dish. Place in freezer. Stir mixture gently with whisk every 30 minutes until it resembles crushed ice, about 3 hours total. Cover pan with plastic wrap. Freeze until needed.​​​​​​​