Best Red Wine Granita Recipes

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MELON SOUP AND RED WINE GRANITA



Melon Soup and Red Wine Granita image

This distinctive recipe, brought to us by chef Raymond Blanc, owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, offers an elegant and delicious way to put fresh cantaloupe to good use.Look for a cantaloupe with the least amount of green on its net-patterned shell. When you compare two melons, the juicier one will be heavier and its seeds will rattle audibly when the melon is shaken. In preparing the granita, Raymond uses fructose rather than sugar; the flavor is identical, but fructose contains about half the calories.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Serves 4

Number Of Ingredients 5

1 very large, very ripe cantaloupe, well washed
5 tablespoons fructose or sugar
Freshly squeezed juice of 1 lime
8 fresh mint leaves, finely sliced
Red Wine Granita Red Wine Granita

Steps:

  • Peel melon, and finely chop the skin. Slice the melon in half, removing seeds and filament. Place skin, seeds, and filament into a saucepan. Add 2 cups water and fructose or sugar. Bring mixture to a boil, skimming the foam off the surface, and simmer for 15 minutes.
  • Cut the melon flesh into thin slices, and place in a large bowl; set aside. Pour seed mixture through a sieve lined with cheesecloth placed over the melon slices, and set aside to cool. When cool, add lime juice and mint. Spoon red-wine granita over the top, and serve immediately.

RED WINE GRANITA



Red Wine Granita image

If you've got a couple of cups of red wine left over, why not transform it into something delicious and different, like my granita? Enhanced with a mixed berry simple syrup, this fruity dessert is oh-so refreshing and great to keep in the freezer when you have a hankering for something sweet.

Provided by Kardea Brown

Categories     dessert

Time 6h45m

Yield 4 to 6 servings

Number Of Ingredients 4

One 16-ounce package frozen mixed berries
1/2 cup sugar
2 cups red wine, such as Pinot Noir
Mint leaves and fresh berries, for garnish

Steps:

  • Combine the frozen berries, sugar and 1/2 cup water in a small saucepan. Bring to a boil. Cook until the sugar dissolves, about 1 minute. Puree in a food processor and strain through a fine wire-mesh strainer, pressing the fruit with a wooden spoon to release the juices. Let cool. (Or place over an ice water bath to cool quickly.)
  • Combine the syrup with the wine in a bowl. Pour into a 9-inch square metal pan. Freeze, scraping the mixture occasionally with a fork to create ice crystals, until firm, 4 to 6 hours. Spoon the granita into serving glasses and garnish with mint and fresh berries.

RED WINE GRANITA



Red Wine Granita image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 3

1 cup honey
1 cup water
1 bottle red wine

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.

RED WINE GRANITA



Red Wine Granita image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1 1/4 cups red wine
1/3 cup (80 grams) fructose
Zest of 1 lemon
Zest of 1 orange

Steps:

  • Combine wine and fructose in a medium saucepan. Bring to a boil, and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex pie plate. Freeze until firm, about 4 hours.

RED APRICOT AND SPARKLING WINE GRANITA



Red Apricot and Sparkling Wine Granita image

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

1 cup white sugar
1 cup water
8 red blush apricots
1 ½ cups Prosecco (Italian sparkling white wine)
3 tablespoons pomegranate seeds

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

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