6 Servings
1 cup boiling hot water
¾ cup sugar
1 pound strawberries, rinsed and hulled
1 cup plum wine
2 tablespoons fresh lemon juice
1. Stir the hot water with the sugar in a mixing bowl until the sugar dissolves to make a syrup.
2. Cut the strawberries in half and place in the bowl of a food processor. Blend until smooth. Add the syrup, plum wine, and lemon juice and continue processing.
3. Pour the mixture into a 13x9x2-inch non-aluminum or glass baking pan. Freeze for about 1 ½ hours. Using a fork, stir the icy portions into the middle of the pan. Continue freezing for about 30 minutes. Using a fork. Scrape the granits into flaky crystals, spoon into bowls, and serve. To keep in the freezer for at least 1 ½ weeks, cover securely with plastic wrap.