Redcurrant & Sweet Wine Granita

  • 300g redcurrants
  • 100g caster sugar , plus extra to taste
  • 1 orange , zested and juiced
  • 1 glass sweet dessert wine , such as Muscat

1. Put the redcurrants, sugar and orange juice and zest into a large pan with 100ml water. Cook gently for 5-10 minutes until the redcurrants have burst. Whizz in a food processor or blender then push through a sieve (taste and add a little more sugar if needed).

2. Stir in the wine. Pour into a large baking dish and freeze for at least 4 hours. Serve in small glasses.