Sunday, July 16, 2006

Sangria Granita

  • 3 cups medium-bodied red wine
  • 3 cups chardonnay wine
  • 1 1/2 cups sugar
  • 2 whole oranges, sliced
  • 1 whole lemon, sliced
  • 1 whole lime, sliced
  • 1 tablespoon orange zest
  • 1 tablespoon lime zest
  • 1 tablespoon lemon zest

    Combine the wines and the sugar in a large saucepan. Over medium heat, stir just until the sugar is dissolved, about 7 minutes. Remove from heat, add half of the sliced fruit and allow to cool to room temperature. Strain out the fruit slices and discard. Add the zest and chill in the refrigerator until cold.

    Poor the mixture into a 9-x-13-inch pan (or any pan that will fit on your freezer shelf) and freeze. When almost frozen, scrape mixture with a fork to break up the ice. Refreeze for another 1 1/2 to 2 hours, scrape again with a fork and add the remaining fruit slices. Return to the freezer for an hour. Scoop the frozen sangria into a large pitcher and serve with wine glasses.

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