A question about a recipe: Herb and White Wine Granita

Personally I would go in there every 30 min or so and run a fork through it to break up the big crystals. It also depends on how cold your freezer is.

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melissav added almost 2 years ago

Since it has alcohol, it doesn't get hard as a rock. I made it last year and stirred it every 30 or so minutes at first, then maybe every hour. We had some that night and then just kept in the freezer for a week or so. I just stirred and scraped before we scooped it out.

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