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 Sunset

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Nutritional Information

Amount per serving
  • 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. 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. 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. 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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