Strawberry Granita with Cabernet Sauvignon


Two of my favorite things, strawberries and wine.

I have taken a liking to cooking various foods (sweet or savory) with wine. Perhaps it’s because the French are just that unenviably influential. Or because nothing is better on a warm night and one shouldn’t have to choose between  alcohol and dessert. My mother would say that it is just plain convenient to combine the two. However you want to reason it, the end product was delicious, crisp, and just enough of the adult element to make a recent college grad feel all grown up.

The recipe I used called for a fruity red wine, but all I had was a cab. So I deviated a little. Also I didn’t have a food processor. But, it still comes out great if you just mash everything together with a fork.

Oh, and please excuse the basil leaf as garnish in the picture, I just didn’t have mint on me at the time.

Recipe:

Strawberry Granita with Beaujolais

This simple dessert is completed in the freezer—no ice cream maker required. Feel free to use your favorite red wine in this recipe, but keep in mind that a lighter-style wine (like Beaujolais) will really let the strawberries shine. If you choose a deeper red, such as Merlot or Zinfandel, the strawberry flavor will be less pronounced.

8 servings

by Cindy Mushet

Ingredients

Granita

  • 1 cup water
  • 1 cup sugar
  • 2 pounds (8 cups) fresh strawberries, hulled, halved
  • 1 cup Beaujolais or other fruity dry red wine

Garnishes

  • 2 cups sliced fresh strawberries plus 8 large whole berries for garnish
  • 1/4 cup Beaujolais or other fruity dry red wine
  • 3 tablespoons sugar

Preparation

Granita

  • Stir 1 cup water and sugar in small saucepan over medium-high heat until sugar dissolves. Cool syrup.
  • Place halved strawberries, red wine, and cooled sugar syrup in processor and puree until smooth. Strain strawberry puree into 13x9x2-inch metal pan, pressing on solids to extract as much liquid as possible. Discard strawberry solids in strainer. Cover puree and freeze 1 hour.
  • Using fork, stir granita, mashing any solid parts with back of fork. Freeze until firm, scraping mixture with fork every 30 minutes to form icy crystals. DO AHEAD Granita can be made 3 days ahead. Keep covered and frozen.

Garnishes

  • Mix sliced berries, wine, and sugar in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 30 minutes. Divide sliced strawberry mixture among 8 wineglasses. Scrape granita with fork to loosen ice crystals. Divide granita among glasses. Garnish edge of each glass with 1 whole strawberry and serve.
  • Nutritional Information

    One serving contains the following:
    Calories (kcal) 175.8
    %Calories from Fat 0.0
    Fat (g) 0.0
    Saturated Fat (g) 0.0
    Cholesterol (mg) 0
    Carbohydrates (g) 41.9
    Dietary Fiber (g) 4.7
    Total Sugars (g) 35.1
    Net Carbs (g) 37.2
    Protein (g) 1.6

Read More http://www.bonappetit.com/recipes/2010/06/strawberry_granita_with_beaujolais#ixzz10gRIjhfN

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s