Red Apricot And Sparkling Wine Granita Recipes
RED APRICOT AND SPARKLING WINE GRANITA
Fruity granita mixes with sparkling white wine to deliver a refreshing treat for summer. No ice cream machine necessary!
Provided by Buckwheat Queen
Categories Desserts Frozen Dessert Recipes
Time 7h30m
Yield 8
Number Of Ingredients 5
Steps:
- Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash, pit, and mince apricots.
- Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.
- Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.
- Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.
- Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 35.1 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 5.6 mg, Sugar 29.4 g
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.
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- Combine the sugar and ½ cup cold water in a small saucepan over medium heat. Stir until the sugar is completely dissolved, then remove from heat and let cool completely.
- Puree the apricots and honey in a food processor or blender. Add the cooled sugar syrup and white wine and pulse once to combine. Transfer mixture to a 9-inch square metal baking pan. Cover and freeze until the edges start to set, about 45 minutes. Stir with a fork, breaking up some of the pieces, then return dish to the freezer. Continue to scrape the mixture every 20-30 minutes until completely frozen and fluffy, about 2 to 4 hours. Serve the granita with whipped cream if desired.
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