Cranberry Ice Aperitif

Notes: For this festive aperitif, we use cranberry ice from Gerri Gilliland, owner of Lula in Los Angeles. Rather than using the ice in a drink, you can serve it plain as a palate refresher or as a light dessert.

Yield:

Makes 9 to 12 servings

Recipe from

Nutritional Information

Calories 79
Caloriesfromfat 0.0 %
Protein 0.1 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 10 g
Fiber 0.3 g
Sodium 3.6 mg
Cholesterol 0.0 mg

Ingredients

1 cup fresh or frozen cranberries
1/2 cup sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 bottle (750 ml.) chilled sparkling wine such as Champagne or spumante, or sparkling apple cider
Fresh mint sprigs, rinsed

Preparation

1. Sort cranberries, discarding any bruised or decayed fruit; rinse and drain berries. In a 1- to 2-quart pan over high heat, bring cranberries and 1/2 cup water to a boil. Reduce heat and simmer, uncovered, until skins pop on berries, about 10 minutes. Add sugar and stir until dissolved. Remove from heat.

2. Stir in 1/2 cup cold water, lemon peel, and lemon juice. In a blender, whirl half the mixture at a time until smooth. Pour purée into a 9- by 5-inch loaf pan. Freeze until solid, at least 3 hours or up to 1 week (cover when solid).

3. Cut cranberry ice into 1-inch cubes. With a wide spatula, lift cubes out of pan and drop three into each Champagne flute or wineglass. Pour 1/4 to 1/3 cup wine over cubes. Garnish each glass with a mint sprig and serve immediately.

Note:

Gerri Gilliland, Los Angeles, California,

Lula,

November 2001