Ingredients

1/3 cup dry white wine
1/3 cup sugar
1 pound (about 3 cups) seedless green grapes
1 tablespoon fresh lemon juice, or to taste

Directions

In a saucepan
combine the wine, the sugar, and 1 cup water and bring the mixture to a boil, stirring
until the sugar is dissolved. Simmer the syrup for 5 minutes and let it cool. In a
blender or food processor puree the grapes, add the syrup, and blend the mixture well.
Strain the puree through a fine sieve into a bowl, pressing hard on the solids, stir in 1
cup cold water and the lemon juice, and chill the mixture, covered, for 1 to 2 hours, or
until it is cold. The mixture may be made up to this point 1 day in advance and kept
covered and chilled. Stir the mixture, transfer it to 2 metal ice cube trays without the

dividers or a shallow metal bowl, and freeze it, stirring it with a fork every 20 to 30
minutes depending on the temperature of the freezer and crushing the large frozen clumps,
for 2 to 3 hours, or until it is firm but not frozen hard. Scrape the granita with a fork
to lighten the texture and serve it in chilled bowls.