Dessert wines are usually too sweet for me, so I introduce the natural acids of fresh fruit or berries for balance, as in this granité. Serve this over berries or add it to a margarita.

　　

Ingredients

serves 6 on it¿s own or 8 to 9 as part of fourplay

　　1 pound (454g) fresh strawberries

　　1/2 cup (120g) moscato, such as Forteto della Luja, chilled

　　1/3 cup (75g) Simple Syrup (page 184), chilled

　　Grated zest and juice of half a lemon

　　

Step 1

Hull the strawberries and process them in a food processor to a very fine puree. Work through a fine strainer and measure out 2 cups puree (discard the solids).

　　

Step 2

Add the moscato, simple syrup, and lemon zest and juice to the strawberry puree and mix thoroughly. Pour into a baking dish and freeze for at least 8 hours.

　　

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.__