Boil the water and sugar together for 1 minute. Pour into a bowl and allow to cool.
When the syrup is cold, add the wine, orange and lemon juice and mix well together.
Pour into a large shallow tray and place in the freezer. During the course of the day lightly fork through the mixture to form small flakes.
Serve by filling long stem glasses with granité and garnish with a leaf of mint.
© 1984 All rights reserved. Published by Jon Croft.