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.
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- Calories: 79
- Calories from fat: 0.0%
- Protein: 0.1g
- Fat: 0.0g
- Saturated fat: 0.0g
- Carbohydrate: 10g
- Fiber: 0.3g
- Sodium: 3.6mg
- Cholesterol: 0.0mg
- 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
- 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.
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Cranberry Ice Aperitif Recipe at a Glance
- COURSE: Beverages, Beverages, Alcoholic
- CONVENIENCE: Entertaining, Freezable, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Blender
- OCCASION: Christmas, Thanksgiving, Birthdays/Anniversaries
- PUBLICATION: Sunset