Cherry-Merlot Granita

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

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Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 0.0%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 11.9g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 1mg
  • Calcium: 8mg

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