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Recipe

Sangria Granita

Scott Phillips

Yield: Yields about 2 cups scraped granita.

Servings: six to eight.

The wine’s flavor comes through intensely in this granita, so serve smaller portions

Ingredients

  • 3/4 cup full-bodied red wine, such as Merlot or Cabernet
  • 1/4 cup plus 2 Tbs. granulated sugar
  • 1/4 cup fresh orange juice
  • 2 Tbs. fresh lemon juice

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 60
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 11
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Combine the red wine, 1/2 cup water, and sugar in a medium saucepan. Bring to a boil over medium heat. Boil for 1 minute. Remove the pan from the heat and stir in the orange and lemon juice. Let cool.
  • Pour the wine mixture into a 9-inch-square shallow baking pan. This pan size works best ­because it provides a large surface area, a key point in speeding up the freezing process. To further hasten freezing, use a metal pan (metal conducts cold well).
  • Put the pan in the freezer and stir every 30 min., being sure to scrape the ice crystals off the sides and into the ­middle of the pan, until the mixture is too frozen to stir, about 3 hours, depending on the individual recipe and on how cold your freezer is (some granitas can freeze in as ­little as 1 hour). Use a large dinner fork to stir and scrape; the tines are perfect for breaking up ice crystals.
  • Cover the pan with plastic and freeze over­night. When ready to serve the granita, place a fork at the top of the dish and pull it toward you in rows, moving from left to right ­and rotating the pan as well. Scape up the shaved ice and fill your chilled glasses or bowls.

Reviews

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Reviews

  • Marthajim | 07/11/2010

    I used the recipe exactly, using our homemade Cabernet-Barbera blend. The quality of the wine comes through the sweetness. It was a nice taste hit along with a paella. Thanks!

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