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Lucci Lambrusco Granita with Italian Meringue

Cofounder of Lucci Lambrusco, Ashley Graham, has teamed up with the Williams Sonoma Test Kitchen to develop this refreshing summery dessert for BottleRock 2026, one of America’s premier culinary and music festivals held in California’s Napa Valley. This crystalline, fruit-forward granita is topped with a fluffy Italian meringue. Be sure not to overbeat the egg whites when whipping up the meringue—the mixture should take on the texture of thick yogurt.

Prep Time 5 minutes
Cook Time 360 minutes
Servings 8

Ingredients

For the granita:

  • 2/3 cup (5 oz./155 g) sugar
  • 1 bottle (750 ml) Lucci Lambrusco
  • 1 tsp. orange blossom water

For the Italian meringue:

  • 1 cup (8 oz./250 g) sugar
  • 1/2 cup (4 fl. oz./125 ml) water
  • 4 large egg whites, at room temperature
  • 1/2 tsp. cream of tartar

Directions

To make the granita, in a saucepan over medium heat, stir together the sugar and water until dissolved. Remove from the heat and let cool slightly, then pour in the Lambrusco and orange blossom water.

Pour the Lambrusco mixture into a 9-by-13-inch (23-by-33-cm) baking dish. Let cool at room temperature for 20 minutes. Place the dish, uncovered, in the freezer for 4 to 6 hours, scraping the mixture with the prongs of a fork every hour to help form tiny ice flakes.

Before serving, make the Italian meringue: In a small saucepan, bring the sugar and water to a boil. Cook until syrup reaches 240°F (115°C). Remove from the heat.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form, about 2 minutes. With the mixer running, slowly pour in the simple syrup. Increase the speed to high and beat until medium peaks form, about 2 minutes more.

Dollop a scoop of meringue into the bottom of 8 glasses or ramekins. Divide the granita evenly between the glasses. Top each glass with another scoop of meringue and serve. Serves 8.

Williams Sonoma Test Kitchen