Saturday, September 18, 2010

Zinfandel Granita Recipe

This refreshing concoction is a perfect dessert on a hot summer night. It also works nicely as a palette cleanser between courses.  While the preparation time appears lengthy, it actually requires very little attention.  It can be made several days ahead and stored in a covered container in your freezer.  Your guests will be delighted when you serve this!  If you’re looking for a more casual presentation, try making this recipe with Avio Rose.

1-1/3 cup water
1-cup sugar
2 lemons
1 750-ml bottle of Avio Zinfandel

Combine water and sugar and bring to a boil.  Stir until sugar is completely dissolved – about 3 minutes.  Remove from heat and place in the refrigerator until chilled – about 1 hour.

Using a the finest grater you have (or a zester), remove the dark yellow skin from both lemons.  Do not grate too deeply, as the lighter colored skin is bitter tasting.   Juice the lemons, making sure to remove the seeds.

Combine the sugar water mixture with the wine, lemon juice and lemon zest.  Pour into a 9”x12”x2” baking pan.  Place the mixture in the freezer and chill for 30 minutes.  Remove it from the freezer, and scrape the edges of the pan.  Stir briefly to break up any large pieces and incorporate any liquid.  Put back in the freezer for 1 hour.  Repeat this process for at least 3 hours.

Before serving, fluff with a fork to break up the remaining large pieces.  Serve in dessert bowls or try a wine or martini glass.  Garnish with fresh berries, a mint leaf or a sprinkle of cinnamon.

This dessert contains alcohol and is not appropriate to serve to minors.