Active Time

　　30 minutes

　　Total Time

　　8 1/2 hours

　　

Ingredients

Makes about 7 cups or 6 servings

　　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

　　

Step 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).

　　

Step 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.

　　

Step 3

Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).