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.
Oxmoor House MARCH 2010
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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