Red Wine Granita
This sweet red wine granita is quite possibly the sneakiest way to incapacitate boring (or bored) guests. Do your visitors think they’re too sophisticated to get plastered? Call it a “Citrus-Infused Frozen Sangria Sorbet” and they’ll be downing Jager Bombs in no time. Having meatheads over to watch a UFC pay-per-view? Claim that your antioxidant-rich wine granita is so much more awesome than protein shakes, dude. If meathead responds with a double-leg takedown and refuses anything fermented grape, no worries — a pint of fruity frozen beer will be sure to satisfy.
This granita also wins the award for Best Use of Two-Buck Chuck or Carlo Rossi wine. Just admit that you have a few bottles hidden in the crisper drawer right now. Lightly spiced with cinnamon and cloves, the cheap wine nose and finish gets much improved without leaving your kitchen smelling like Christmas. Not that there’s anything wrong with that.
We All Scream for Frozen Desserts hosted by Mike’s Table
recipe adapted from Michel Suas’ Advanced Bread and Pastry
Red Wine Granita
makes 4 servings
2/3 cup granulated sugar
zest of 1 orange
juice of 1 orange
juice of 1 lemon or lime
1 cinnamon stick
2 cloves
1/2 cup water
1 bottle red wine (750 ml)
Combine all the ingredients in a saucepan. Over low heat, stir until the sugar is dissolved. Increase the heat and maintain a gentle simmer for 3 minutes. Strain the liquid and return to the saucepan. Cover the saucepan and let cool to room temperature.
Freeze the red wine mixture in the saucepan for at least 6 hours. For smaller ice crystals and a finer texture, mix the granita with a fork every 2-3 hours. The alcohol in the wine will keep your granita from freezing into a solid block of ice.
Scrape the surface of the granita with a fork and serve in chilled glassware.
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July 6th, 2008 at 11:56 pm
Your flavorings here are fantastic. I dig the promotion of cheap wine for something like this. My friends give me a hard time about about being “snobbish” when it comes to food and beverage, wait till I throw something like this at them. That’ll show em. By the way have I told you that I think your blog is wonderful? I think your blog is wonderful.
last blog post: Red Shiso Three Ways
July 7th, 2008 at 10:15 am
This would make a great dessert course for entertaining. Lovely idea: I can just imagine the possibilities. . .why stick to dessert even, eh?
last blog post: Chicken Wings Africana
July 7th, 2008 at 8:12 pm
That looks good! I like the sound of a red wine granita.
last blog post: Roasted Strawberry and Asparagus Quinoa Salad
July 8th, 2008 at 12:17 pm
This looks great – kind of like spiced cider in frozen form.
July 8th, 2008 at 11:25 pm
yep! i agree, your blog is wonderful! i love red wine *hik* and i love granitas and making ‘em…this sounds like a must-do soon! really, wonderful blog.
last blog post: Wordless Wednesday: Babycakes’ red velvet cupcake
July 9th, 2008 at 8:47 am
ooh, two loves – alcohol and dessert – in one stunning package. your photos are gorgeous, by the way
last blog post: Of silver linings and sunshiney days
July 9th, 2008 at 9:47 pm
I’m so making this tomorrow. I’m already salivating. It’s so much less conspicuous when eaten with a spoon as opposed to drinking it straight from the bottle…….
last blog post: Farmer’s Market Haul
July 9th, 2008 at 9:52 pm
rainbow – Or you could claim that it’s the good stuff and serve in fancy-looking glassware. They’ll never know. I’m glad you find it somewhat amusing
js – just keep it away from the kids
kevin – It turned into a pool of red 30 seconds later. Lightbulb was too close.
esi – It smelled really good while heating up.
ces – Will try ginebra with this.
dee – Thanks!
sweetbird – Hope you like it!
July 10th, 2008 at 5:55 am
Just like frozen mulled wine!
last blog post: Blueberry Tart
July 10th, 2008 at 8:05 am
gorgeous. a good way to ‘rescue’ not-so-good red wine.
July 10th, 2008 at 8:30 am
thanks to you, now i can impress my guests with this lovely dessert… awesome… thanks for sharing…
July 10th, 2008 at 12:07 pm
i mean sure, i MIGHT have a bottle of 2-buck chuck lying around…so what? you don’t know me!
this looks really good. i just made a beer granita, but i may have to upscale to wine now.
last blog post: Restaurant Recreations: Le Croque Madame
July 11th, 2008 at 7:46 am
Always good to read about MMA or UFC.
Can I ask though – how did you get this picked up and into google news?
Very impressive, is it something that is just up to Google or you actively created?
Obviously this is a popular blog with great data so well done on your seo success..
July 12th, 2008 at 9:17 am
maya – Yup! Good Stuff
bee – Not that cheap wine’s stopped me from drinking before
mikky – No one’s complained so far
michelle – A bit of a downscale actually… One lindemans = 4 bottles of 2-buck chuck
kimbo – I have no idea how that happened. Thanks for letting me know.
July 13th, 2008 at 9:42 am
[...] (Chicago, IL USA) of Apple Pie, Patis, and Pâté prepared a Red Wine Granita. The granita has a great, dark, inviting color and is also be a great way to feed a crowd on the [...]
July 16th, 2008 at 8:09 am
Stunning looking granita! I love sangria flavours
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July 17th, 2008 at 5:58 am
Wow, I can’t begin to tell you how exciting I find this! In some parts of Sicily, granita is an important part of breakfast, I can see this being served instead of a glass of wine with a fresh carpaccio dish! Excellent idea! Thanks for sharing.
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July 31st, 2008 at 10:19 pm
What a great opportunity for me to learn something new. Thanks for the post.