2 stalks lemongrass
1-inch piece ginger, sliced 1.4 inch thick
½ cup Ironstone OBSESSION Red or Symphony
½ cup sugar
2 cups cold water
1 Tbls freshly squeezed lemon juice
Crush the lemongrass with the side of a knife or the bottom of a skillet. Place in a saucepan with the sugar, ginger and water. Bring to a boil and simmer for 10 minutes. Remove from the heat and cool. Strain through a fine-mesh sieve and stir in the wine and lemon juice. Pour into a shallow pan and freeze overnight.
Scrape the frozen granita with the edge of a spoon to form a light, fluffy ice. Scoop the granita into chilled serving glasses or bowls and serve immediately.