Strawberry Riesling Granita

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This past Saturday, it was 82 degrees...in the afternoon hours.

In the morning, I still needed my Northface for the walk with the pup. My cup of coffee was most definitely hot. I thought about painting my toenails for the warmth that was to come. But instead I put on socks.

I sat in the backyard and started reading a book. It felt more responsible than wasting gas money to drive to Target. Again. And more fun than doing the dishes. Again. So it's just what I did.

When the warmth crept in, I took a short break to put on shorts. And a bikini top. Then, I just kept reading.

I finished that book. In the backyard. Annnnnnd now I have sunburn number one of the 2012 season.

I know you don't feel too sorry for me because it's February. And snowing where you are. I just needed to tell you...a bikini top and flip flops go well with granitas. But if you're staring down snow boots and turtlenecks...I think you could enjoy this too.

Let's be super clear on what a granita actually is...a nice sounding word for slushie. This particular slushie involves three things to love. Smashed strawberries. Simple syrup. Riesling. (If I knew a dessert wine that started with S, it'd make a dream team of words here.)

This is basically the grown-version of childhood dreams. Heck.Yes.

It requires a small bit of time. There's a freezing period...and this granita needs scraped and stirred about every hour during it. But! If it's a weekend and you're committed to spending it in the backyard (hmmmm. or by the fireplace) being a lazy homebody, then no bigs.

It's almost March. It's almost springtime. Let's celebrate. This is the absolute best way I know how.

Strawberry Riesling Granita

1 cup sugar
1 cup water
2 cups strawberries, smashed
2 cups riesling

Bring sugar and water to a boil in a small saucepan and stir until dissolved. Refrigerate simple syrup for about an hour, or until chilled. Then, wash and smash strawberries. (I use a potato smasher to do this.) Combine smashed strawberries, simple syrup and riesling in a square baking dish. Freeze for half an hour, then scrape the ice from the sides, stir and return to the freezer. Repeat every hour for three-four hours or until a slushie texture forms.