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Recipes
June 2010

Strawberry Granita with Beaujolais

By Cindy MushetPhotography by Patricia Heal
Image may contain Cutlery Spoon Plant Fruit Food and Strawberry

Recipe information

  • Yield

    8 Servings

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

Need to make a substitution?

Preparation

  1. Granita

    Step 1

    Stir 1 cup water and sugar in small saucepan over medium-high heat until sugar dissolves. Cool syrup.

    Step 2

    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.

    Step 3

    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.

  2. Garnishes

    Step 4

    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.

Nutrition Per Serving

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
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