Red Wine Granita

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.

Frozen Desserts - Red Wine Granite
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

Red Wine Granita Ingredients

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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24 Responses to “Red Wine Granita”

  1. rainbowbrown says:

    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

  2. [eatingclub vancouver] js says:

    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

  3. Kevin says:

    That looks good! I like the sound of a red wine granita.

    last blog post: Roasted Strawberry and Asparagus Quinoa Salad

  4. Esi says:

    This looks great – kind of like spiced cider in frozen form.

  5. ces says:

    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

  6. Dee says:

    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

  7. SweetBird says:

    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

  8. 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!

  9. Maya says:

    Just like frozen mulled wine!

    last blog post: Blueberry Tart

  10. bee says:

    gorgeous. a good way to ‘rescue’ not-so-good red wine.

  11. Mikky says:

    thanks to you, now i can impress my guests with this lovely dessert… awesome… thanks for sharing…

  12. michelle @ TNS says:

    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

  13. Kimbo Street Fights says:

    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..

  14. 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.

  15. You Scream, I Scream, We All Scream for Frozen Desserts: The Roundup! from Mike's Table says:

    [...] (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 [...]

  16. Y says:

    Stunning looking granita! I love sangria flavours :)

    last blog post: Nuts over bananas, bananas over nuts.

  17. joanne at frutto della passione says:

    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.

    last blog post: A tasty shrimp (linguine) dish

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    What a great opportunity for me to learn something new. Thanks for the post.

  19. Granita, granita! | Nourish Network says:

    [...] water is the most common liquid to use, I’ve also been wanting to experiment with buttermilk and wine. What’s your favorite flavor of [...]

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  22. Wine: From Serious Oenology to a Light Appreciation. says:

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