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
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.