I love sangria in the summertime and always thought about turning it into a slushy. Here, I’ve taken it one step further and made granité. The acid from the raspberries both brightens and enhances the flavors of the wines.

　　

Ingredients

serves 8 on it¿s own or 12 as part of fourplay

　　3/4 cup (187ml) red wine

　　3/4 cup (187ml) ruby port

　　2 cups plus 2 tablespoons (500g) water

　　9 ounces (255g) fresh raspberries, pureed in a food processor

　　9 ounces (255g) fresh Mission figs, quartered

　　1 lemon, cut into eighths

　　1/2 cup plus 2 tablespoons (125g) sugar

　　1 1/2 cups (375g) fresh orange juice

　　

Step 1

Put the wine and port in a large nonreactive saucepan and bring just to a simmer. Ignite, carefully, with a match, cover the pot halfway, and allow the alcohol to burn off. Once the flames have died, add the water, raspberry puree, figs, lemon, and sugar. Simmer, stirring once in a while, until the fruit has broken down, about 20 minutes. Take off the heat and add the orange juice. Let cool to room temperature.

　　

Step 2

Strain the sangria through a fine strainer and pour into a baking dish. Freeze overnight.

　　

Step 3

To serve, scrape across the top of the granité with a fork to make small crystals.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__