Instructions: In a 9- by 13-inch pan, mix wine and sugar until sugar is dissolved. Cover airtight.

Freeze until mixture is solid, at least 8 hours or up to 1 week. Scrape quickly with a fork to break into small clumps.

Scoop granita into wine or sherbet glasses that have been chilled in the freezer.

This recipe yields 12 servings.

Comments: If making up to 1 week ahead, cover airtight and freeze. For the fluffiest texture, scrape the slushy mixture shortly before serving, or ask guests to help with this quick, easy process, as Shannon does. Or, up to 3 days ahead, scrape granita, cover, and freeze, then scoop into glasses. Serve with brownies or thin chocolate wafers.

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