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Cherry-Merlot Granita

Photo: Oxmoor House
Prep time 5 mins
Cook time 3 mins
Other time 8 hrs
Yield 8 servings (serving size: about 1/2 cup)
This frozen dessert doesn't require an ice-cream maker—just freeze the mixture in a pan, and scrape it with a fork. For a nonalcoholic version, use 1 cup black cherry juice (such as Knudsen) in place of the merlot.


  • 1 cup water
  • 1/4 cup sugar
  • 1 cup ice cubes
  • 1 large navel orange
  • 1 cup frozen pitted dark sweet cherries
  • 1 cup merlot

Nutrition Information

  • calories 70
  • caloriesfromfat 0.0 %
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 0.3 g
  • carbohydrate 11.9 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 1 mg
  • calcium 8 mg

How to Make It

  1. Combine water and sugar in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Remove from heat; stir in ice cubes.

  2. While sugar mixture comes to a boil, grate rind, and squeeze juice from orange to measure 1 tablespoon and 1/2 cup, respectively.

  3. Place cherries and sugar mixture in a blender; process 1 minute or until puréed, stopping as necessary to scrape sides. Stir in rind, juice, and merlot; pour into an 8-inch square pan. Cover and freeze 8 hours or until firm.

  4. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.

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