It's too hot here in Dallas today to even think about cooking. So here's a chilly recipe from last week's wine dinner. A delicious granita with the flavors of pitcher of sangria in sunny Spain. It was a perfect palate cleanser after our rich lamb stew. But it would be a perfect end to any summer meal. Or even an unusual addition to your cocktail hour. Think adult Sno-cone!
Sangria Ice
From Cooking Light magazine.
Serves 6 to 8.
1 cup cabernet sauvignon or other dry red wine
1 cup water
1 (16-ounce) package frozen mixed berries
1 orange, thinly sliced
2/3 cup fresh orange juice (about 3 oranges)
1/4 cup sugar
6 orange slices
Combine first 4 ingredients in a large bowl. Cover and chill 8 hours.
Remove orange; discard. Press berry mixture through a sieve over a bowl; discard solids.
Combine berry mixture, juice, and sugar in an 8-inch dish, stirring until sugar dissolves. Cover and freeze 45 minutes.
Stir berry mixture with a fork every 45 minutes until completely frozen and slushy (about 4 hours).
Remove berry mixture from freezer; scrape mixture with a fork until fluffy. Garnish with orange slices.
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