With much less sugar than sorbet, granita is essentially fruit juice or liquid captured in large ice crystals. While it takes a bit of effort to make, granita will keep in the freezer for weeks.
400ml rioja (or other Spanish red wine)
150g castor sugar
1 peach, roughly chopped
1 plum, roughly chopped
1 Granny Smith apple, roughly chopped
120ml orange juice (zest the orange before juicing and save for the biscuits)
60ml lemon juice
1. For the granita, combine wine, sugar and water in a medium saucepan and stir gently over a medium heat until the sugar has dissolved. Add the chopped fruit and simmer for 2 minutes. Remove from heat and stir in the orange and lemon juices. Cool to room temperature, then pour into a shallow baking dish or rectangular food storage container (ideally to give a depth of about 3cm) and place in the fridge to chill for at least 2 hours or overnight.
2. Strain the liquid, discard the fruit, then decant the sangria back into the container. Cover with a lid or cling film and place in freezer.
3. When the liquid has formed an iced rim around the edge (about two hours), scrape with a fork and combine with the remaining liquid in the container, then place back in the freezer. Repeat this scraping every few hours until the mixture forms a smooth consistency of ice crystals. Keep frozen until serving.
4. When ready to serve, scrape the granita into chilled glasses and serve immediately, with the biscuits on the side.