- 2 cups merlot or other dry red wine
- 1/4 cup sugar
- 1 (5-inch) cinnamon stick
- 3 whole cloves
- 3 (3 x 1-inch) orange rind strips
- 1 (16-ounce) bottle pomegranate-tangerine juice (such as POM Wonderful)
- 3 1/2 cups fat-free canned refrigerated whipped topping (such as Reddi-wip)
- calories 95
- protein 0.4 g
- carbohydrate 22.7 g
- iron 0.5 mg
- sodium 27 mg
- calcium 11 mg
How to Make It
Bring first 5 ingredients to a simmer in a large saucepan over medium heat. Remove from heat; let stand 5 minutes. Strain mixture through a sieve into a bowl; discard solids. Stir juice into wine mixture. Pour mixture into a 13 x 9-inch baking dish. Freeze, uncovered, 1 hour. Scrape entire mixture with a fork to break up ice crystals. Freeze an additional 1 hour, scraping again with a fork after 30 minutes.
Scoop 1/4 cup granita into each of 7 (10-ounce) stemmed glasses; top each with 2 tablespoons whipped topping. Repeat layers 3 times, ending with whipped topping.
Granita Tips: Although mixtures freeze faster in metal pans, we used a glass dish because this recipe has a high acid content from the wine, and the acid might react with an aluminum pan. A fork is the best utensil to scrape the frozen mixture because it produces a nice fine-grained ice. Serve the granita in chilled bowls or glasses because the ice melts quickly.
Granita (grah-nee-TAH), or Italian ice, must be intensely flavorful to be authentic. Creamy whipped topping balances the flavor of the ice.