Wine Granita

Brynie Greisman Recipe By
  • Cooking and Prep: 2.5 h
  • Serves: 10
  • No Allergens

Wine is so synonymous with Pesach that I thought, why not develop a dessert using wine? The end result was delicious and refreshing. Perfect as a palate cleanser or dessert.

Ingredients (6)

Main ingredients

Start Cooking

Prepare the Wine Granita

  1. Place wine, grape juice, and apple juice in a medium-sized bowl. Dissolve sugar in warm water and add to bowl. Whisk together for one minute until well mixed.

  2. Pour into a nine- by 13-inch (20- by 30-centimeter) baking pan. Place in the freezer. Using a fork, stir the mixture every 30–45 minutes, scraping edges and breaking up any chunks as the mixture freezes. Do this three times.

  3. When it’s almost frozen, mash it with a fork until granita is slushy and has the right texture. Return to the freezer until serving.

  4. To serve, scrape with a spoon or mini scoop. I like serving it in small wine cups with diced fruit at the side.

Note:

If you prefer a stronger wine flavor, up the wine to one and 1/2 cups and reduce the grape juice to 1/2 cup.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis
Assisted by Simmy Horwitz

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