Sangria Granita With Cold Spiked Fruit Recipes

SANGRIA GRANITA

Steps:

• In large glass bowl, stir together the wines, water, and sugar until sugar dissolves. Add lemon and orange slices; cover with plastic wrap. Chill 3 to 4 hours to develop flavors.
• Remove orange and lemon slices; pour mixture into 8x8-inch glass baking dish. Cover with plastic wrap. Freeze 4 hours or until firm.
• When ready to serve, use tines of a fork to shave surface of frozen granita; spoon into bowls. Serve immediately.

SANGRIA GRANITA WITH COLD SPIKED FRUIT

Steps:

• Combine the wine, 1/2 cup sugar, 1/2 cup Cointreau and spices in a large saucepan. Squeeze the juice from the lemon and orange halves, then add the juice and squeezed halves to the saucepan. Warm for about 5 minutes over medium heat, stirring to dissolve the sugar. Strain into a bowl and put the mixture in the refrigerator or over an ice bath to chill. Pour the chilled mixture into a shallow baking pan and freeze for at least 1 hour or overnight, until the mixture is frozen. Using a fork or a pair of chopsticks, break up the ice crystals on the bottom and sides of the pan. (This aerates the mixture so the finished granita will melt in your mouth.) Freeze for 3 to 4 hours, until the mixture is frozen but still granular. Meanwhile, combine the peaches, grapes and strawberries in a bowl, add the remaining Cointreau and sugar, and toss. Cover and put the bowl in the freezer for a couple of hours; the fruit will absorb the sugar and liqueur while it freezes. Serve the frozen fruit with the granita, and garnish with mint.

SANGRIA GRANITA

Steps:

• In a 9 by 13-inch metal baking dish, combine all ingredients and whisk to blend. Put in the freezer and freeze for at least 3 to 4 hours making sure to stir every hour to create a chunky consistency.
• Serve in martini glasses. Garnish with canned peach segments.

FRUITY SANGRIA

Steps:

• In a pitcher, combine the first five ingredients. Cover and refrigerate until chilled. Just before serving, stir in soda and fruit.