I love sangria in the summertime and always thought about turning it into a slushy. Here, I’ve taken it one step further and made granité. The acid from the raspberries both brightens and enhances the flavors of the wines.
Recipe information
Yield
serves 8 on it¿s own or 12 as part of fourplay
Ingredients
Preparation
Step 1
Put the wine and port in a large nonreactive saucepan and bring just to a simmer. Ignite, carefully, with a match, cover the pot halfway, and allow the alcohol to burn off. Once the flames have died, add the water, raspberry puree, figs, lemon, and sugar. Simmer, stirring once in a while, until the fruit has broken down, about 20 minutes. Take off the heat and add the orange juice. Let cool to room temperature.
Step 2
Strain the sangria through a fine strainer and pour into a baking dish. Freeze overnight.
Step 3
To serve, scrape across the top of the granité with a fork to make small crystals.
