Instructions: In a saucepan over high heat, bring the wine, black pepper and sugar to a boil. Reduce heat to low and gently simmer until the volume is reduced to 2 cups or less.

Strain into another container and put in the freezer, uncovered, for about 20 minutes, or until cooled. Alternately, put the container in an ice bath to cool. When cooled, stir in the egg white with a fork and put in the freezer. After 1 hour, check for ice crystals and break up with a fork.

Continue checking every 30 minutes or so, breaking the granita up with a fork until mixture is completely frozen.

When ready to serve, flake with a fork and pile into glasses. Garnish with fresh mint.

* If using fresh egg white makes you nervous, homogenized egg white is available at natural- food stores. Or, omit the egg white. The granita will be brighter in color, but may have some ice chunks.

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