Rhubarb Lambrusco Granita Recipes

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RHUBARB LAMBRUSCO GRANITA



Rhubarb Lambrusco Granita image

Yield Makes about 7 cups or 6 servings

Number Of Ingredients 5

1 cup Lambrusco wine
1/2 cup water
3/4 cup plus 2 tablespoons superfine granulated sugar
1 pound rhubarb stalks, trimmed and cut crosswise into 1/2-inch pieces (3 cups)
1 teaspoon fresh lemon juice

Steps:

  • Bring wine to a boil with water and sugar, stirring, in a 4-quart heavy pot. Add rhubarb and cook at a bare simmer, covered, stirring occasionally, until very tender and beginning to fall apart, 5 to 7 minutes. Purée in a food processor with lemon juice until smooth, then force through a coarse sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids).
  • Freeze, stirring and crushing lumps with a fork every 1 1/2 hours, until evenly frozen, about 8 hours total. Scrape granita with a fork to lighten texture, crushing any lumps.
  • Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).

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