INGREDIENTS:
- 750 ml of grapefruit juice
- 750 ml (1 bottle) Kim Crawford Sauvignon Blanc
DIRECTIONS:
- Pour juice and wine into a shallow plastic container, cover with plastic wrap and place in the freezer.
- Using a fork, stir the mixture every 30 minutes, breaking up the ice until granita is frozen (about 3 hours).
- Scoop into chilled coupe glasses.
- Garnish with edible flowers and serve with a dessert spoon.
