1/4 cup Dry Red Wine
1/4 cup Sugar
2 cups Water divided use
3/4 pound Cotton Candy Grapes
Lemon Juice to tasteDirections
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 purée the grapes with the syrup and strain the purée 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, until it is cold.
Stir the mixture, transfer it to 2 metal ice cube trays without dividers or a shallow metal bowl, and freeze it, stirring with a fork every 20 to 30 minutes and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen solid.
Scrape the granita with a fork to lighten the texture and serve it in chilled bowls.