Sangria Granita
Cuisine: Spanish
Author: Dominick LaRuffa Jr.
You may make this delicious granita with red or white wine and adjust the fruit according to the type of granita you wish. Peach goes well with white wine, as does apple. Serve it as a starter course for summertime dinner parties or use a scoop to chill a glass of your favorite sangria.
  • 1/2 Cup water
  • 1/4 Cup sugar
  • 1 cinnamon stick
  • 1/4 lemon, chopped (including peel)
  • 1/2 orange, chopped (including peel)
  • 2 Cups dry red or white wine
  1. In a medium saucepan, combine the water, sugar, cinnamon and chopped lemon and orange. Bring to a boil and simmer over medium heat for 5 minutes. Pour through a metal mesh into a bowl and discard fruit and cinnamon. Stir remaining syrup with the red wine. Let the mixture cool. Place in a Blendtec (or other) blender and blend until smooth.
  2. Place in a metal pan, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the center every half hour, until firm but not solidly frozen.
  3. The liquid will form flat crystals that should mount up to form the granita. As you continue bringing the outer frozen mixture to the center, the granita will form and become like a child's ices. Don't serve this to the children though. This is for adults only.
  4. Just before serving, scrape the mixture with a fork to lighten the texture.
  5. Use this as ice for your favorite sangria recipe, adding a scoop of it to a glass of sangria, or serve it as a summertime appetizer, garnished with mint or orange slice.
Calories: 120 Fat: 0 mg
Makes 6 (tea cup) servings.
Recipe by Beverages at