1. Combine the ingredients

    Place the juice and pared zest (cut into 6 pieces) of 1 orange into a large pan. Add a few pared pieces of zest from 1 lemon, 140g demerara sugar, 4 cloves, 1 cinnamon stick, 1 star anise and a thumb-sized piece of root ginger, thickly sliced.

  2. Make the syrup

    Pour over enough red wine – claret or equivalent – to cover the sugar (about 200ml). Heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for about 6 minutes, until syrupy.

  3. Make mulled wine

    Reduce the heat and pour in the rest of the bottle of wine, plus 200ml water. Gently heat at a low simmer, being careful not to boil, for 20 minutes. Remove from the heat and set aside, covered, to cool completely.

  4. Strain

    Strain the wine, discarding the peel and spices, and pour in a shallow freezable container that can hold 800ml. Cover and place in the freezer.

  5. Scrape

    After 1 hour, use a fork to gently scrape the frozen edges into the centre. Return to the freezer. Repeat every 30 minutes for about 3 hours, until all the liquid left has become a frozen, grainy mixture.

  6. Serve

    Scrape the finished granita with a fork. Divide between bowls and garnish with pared orange zest. Serve immediately.

    Calories 184 (9%), sugar 25.4g (28%), fat 0.1g (0%), saturates 0g (0%), salt 0.028g (0%), based on 185ml servings. Serves 6.

  7. Ingredients

    If you’d like to try and make this at home, why not take a screenshot of the list of ingredients below so you can take to the supermarket.  

    juice and pared zest (cut into 6 pieces) of 1 orange
    a few pared pieces of zest from 1 lemon
    140g of demerara sugar
    4 cloves
    1 cinnamon stick
    1 star anise
    a thumb-sized piece of root ginger
    200ml red wine