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Author Notes: after tasting a beautiful white wine at a local wine merchant this summer, my husband and i enjoyed this subtle and elegant frozen dessert.
variation: it is possible to vary this recipe each time by using different wine and different herbs. one possibility is to use mint rather than rosemary, and lime juice rather than lemon juice. - robynmichellelee
Food52 Review: This recipe was submitted the week we held our Best Frozen Dessert contest, and while we loved it, we didn't feel it fit the category perfectly. Yes, you could serve this granita on its own as a not-too-sweet dessert, but we think its clean, herbal notes would be perfect for a palate-cleansing middle course, or as the wow factor in a component dessert (think poached pears or a fruit galette with ice cream). - A&M —The Editors
- 250 milliliters water
- 1/3 cup white sugar
- 4 sprigs rosemary
- 150 milliliters white wine (ours was an organic bottle from the south of france, part rolle and part ugni-blanc)
- 1 splash freshly squeezed lemon juice
- bring water, sugar and rosemary to a boil. turn off heat, cover and let stand.
- when cooled and infused with the scent of rosemary stir in wine and lemon juice.
- freeze in container for at least three hours, stirring often as it solidifies.
- serve garnished with a sprig of rosemary.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Frozen Dessert
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