In a large jug, combine the sugar, lemon juice, and ½ cup water. Stir for about 1 minute, until the sugar has dissolved. Pour into a shallow, 5-cup baking tin or container and add the wine. Stir to combine, then place in the freezer for 1½ hours, or until frozen around the edges. 

Stir the granita to combine the frozen edges with the softer mixture in the center. Freeze for a further 3–4 hours, or until frozen. Break up the mixture with a fork; it should form small ice crystals. The granita will keep in an airtight container in the freezer for up to 4 days.

To serve, tip the granita into serving glasses and enjoy immediately. It will melt as you enjoy it, depending on the ambient temperature. Serves 4.

Transport the granita to your picnic destination in a thermos or insulated flask, and it will remain frozen until ready to serve. Before spooning the granita into the flask, first pre-chill the flask by filling it with cold water and ice and letting it chill for 5 minutes. Discard the ice and water, carefully spoon the granita into the flask and seal tightly. 

Recipe and images used with permission from Le Picnic by Susy Ashford, © Smith Street Books 2017. Photos: Chris Middleton.