Cherry-Merlot Granita

Cherry-Merlot Granita Recipe
Photo: Oxmoor House
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.

Yield:

8 servings (serving size: about 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 3 Minutes
Other: 8 Hours

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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