Boil the water and sugar together to make a syrup. Let it cool in a shallow container. Stir in the Saint-Émilion and the freshly squeezed juice from the orange and lemon.
Transfer to the freezer for 1 hour.
Remove and, using a fork, gently scrape the mixture up and down to form flakes. Return to the freezer and repeat every hour.
Continue this process until the granita crystallizes into light, fluffy flakes.
Serve spoonfuls in chilled tasting glasses for an elegant finish.
Pro tip: This recipe works beautifully with Sauternes or champagne too.
Joëlle's take: Perfect as a mid-meal refresher in a cup, garnished with a fresh mint leaf.
And a fond toast to my winemaking friends in Saint-Émilion.
Chef Hubert's Favorite Recipes
