Cherry Merlot Granita
"This is from Cooking Light, June 2010. I am posting it for safekeeping as I am currently far too preggo to enjoy this treat LOL!"
photo by KateL
- Ready In:
- 8hrs 10mins
- Ingredients:
- 6
- Yields:
-
1/3 cup servings
- Serves:
- 8
ingredients
- 1 cup water
- 1⁄4 cup sugar
- 1 cup ice cube
- 1 navel orange
- 1 cup frozen cherries
- 1 cup merlot
directions
- Combine water and sugar in a small pan. Bring to a boil, then simmer 3 minutes. Remove from heat and stir in ice.
- Meanwhile, grate rind and squeeze juice from orange to measure 1 T and 1/2 c, respectively.
- Place cherries and sugar mix in blender, process 1 minute or until pureed. Stir in rind, juice, and merlot and pour all into an 8 x 8 pan. Cover and freeze until firm (about 8 hours).
- To serve, remove from freezer and scrape with fork until fluffy.
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Reviews
-
Perfect ending! At first it looked like grape Koolaid popsicle, but the cherry and merlot tastes came through. Sheer delight, this can also be used as a palate cleanser. Use a good merlot because you will taste the difference. Thanks for sharing, Smellyvegetarian! Made for The Wild Bunch of ZWT8 for its trip to Australia/NZ.
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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