- ⅓ cup sugar
- 1½ pounds apricots (about 9), pitted and quartered
- 2 tablespoons honey
- ⅓ cup white wine
- Whipped cream, for serving
- Combine the sugar and ½ cup cold water in a small saucepan over medium heat. Stir until the sugar is completely dissolved, then remove from heat and let cool completely.
- Puree the apricots and honey in a food processor or blender. Add the cooled sugar syrup and white wine and pulse once to combine. Transfer mixture to a 9-inch square metal baking pan. Cover and freeze until the edges start to set, about 45 minutes. Stir with a fork, breaking up some of the pieces, then return dish to the freezer. Continue to scrape the mixture every 20-30 minutes until completely frozen and fluffy, about 2 to 4 hours. Serve the granita with whipped cream if desired.