CHAMPAGNE GRANITA
Steps:
- Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and place in the refrigerator until cold, about 1 hour.
- Using the finest grater you have, lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze out the juice and remove the seeds from both lemons.
- Open the Champagne or sparkling wine, and pour it into a 9 by 12 by 2-inch pan. Mix in the simple syrup, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. Before serving, fluff the granita by "chopping" up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve.
RED WINE GRANITA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Combine wine and fructose in a medium saucepan. Bring to a boil, and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex pie plate. Freeze until firm, about 4 hours.
RED WINE GRANITA
Steps:
- Place a 9" x 13" metal baking pan in the freezer for 2 hours to pre-chill. Dissolve honey in water in a saucepan over medium heat. Remove from heat and allow to cool completely. Combine honey mixture and wine in baking pan and return it to the freezer. Freeze, stirring and scraping frozen parts every 30 minutes to create ice crystals. You want a slushy, snow cone texture, not a solid freeze. Spoon into dessert cups.
WINE GRANITE
Provided by Craig Claiborne
Categories ice creams and sorbets, dessert
Time 2h10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Select a baking pan with raised edges, measuring about 12 by 18 inches.
- Put the wine in a mixing bowl. Combine the water and sugar in a small saucepan and bring to the boil, stirring until the sugar melts.
- Add the sugar syrup to the wine and stir. Pour into the baking sheet and freeze 2 hours, stirring frequently with a fork to break up ice crystals. Serve in chilled sherbet cups.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Protein 0 grams, Sodium 0 milligrams, Sugar 6 grams
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