Got wine left over après party? Even if it's just a little of this and that, you can make a super flavorful, refreshing granita. And no one is looking, so go a head and mix it up -- combine red and white to make rosé if you like! Beer is good too; choose a pilsner or light ale for granita, not a hoppy IPA.
Granita is fabulous by itself or with a little whipped cream on top, or use the granita to top a scoop of vanilla ice cream; the combination of icy with creamy is dreamy. Adapted from Pure Dessert by Alice Medrich (Artisan 2007) —Alice Medrich
red and/or white wine, or flat beer
plus 2 tablespoons water
Sweetened whipped cream for topping (otional)
In a medium bowl, mix the wine(s) or beer, water, and sugar together, stirring until the sugar dissolves.
Pour the mixture into a shallow baking dish and put it into the freezer until partially frozen. Use a fork to scrape and break the mixture into shards and crystals. Return the pan to the freezer to freeze completely. Scrape and toss the granita one more time. Keep frozen until serving. Serve in stemmed glasses, dolloped with whipped cream, if desired.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).
See what other Food52ers are saying.