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    from "Granita Magic" by Nadia Roden

    Here's a refreshing finish to a rich holiday meal. Really it's good anytime.

    Have fun and experiment with other spices, such as star anise, allspice, and black peppercorns.

    You can make this into a sangria-style granita by mixing in chopped macerated fruit after freezing, but remember to serve this straight from the freezer.

    Serves 4 to 6

    1 cup water
    1/2 cup sugar
    6 cloves
    2 cinnamon sticks
    1/4 teaspoon ground nutmeg
    Zest and juice of 1 orange
    Zest and juice of 1/2 lemon
    2 cups red wine, such as Zinfandel, Shiraz, or Pinot Noir

    Print recipe

    Pour the water into a saucepan and stir in the sugar, cloves, cinnamon, nutmeg, orange zest, and lemon zest. If desired, add any other spices you want to try. Simmer for 3 minutes, then stir in the orange and lemon juices and the wine. Simmer again. Remove the pan from the heat and allow the mixture to cool and chill.
    Strain the liquid into a shallow pan and discard the solids.
    To freeze the granita, see below.
    Freezing the Granita
    1. Pour the granita mixture into a wide and shallow container.
    2. Cover with a lid, foil, or plastic wrap. Freeze the mixture for an hour or two until it has frozen around the edge.
    3. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edge into the center.
    4. Repeat this scraping and mixing process every 1/2 hour or so (at least three times) until the entire mixture has turned into small, sequined ice flakes.
    5. It is best to eat the granita at once, but if you leave it in the freezer overnight or longer, just let it sit for about 10 minutes until it softens a little and then scrape it again with fork to lighten the texture.
    (Quick Method)
    This granita will have a different texture, a very fine grain, like slushy snow rather than icy morning snow.
    1. Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid.
    2. Process the cubes in a food processor when you are ready to serve.
    • Chill the mixture in the fridge before freezing it.
    • Freezers vary in temperature; make sure yours is at the coldest setting.
    • The shallower your container, the quicker your granita will freeze. Try to keep the mixture less than 3/4-inch deep.
    • Use a non-reactive dish. Stainless steel conducts cold faster than plastic.
    • Please adjust the sugar content to your own taste, remembering that the mixture will taste less sweet after freezing.
    • Use regular granulated white sugar unless the ingredients specify superfine sugar.
    • Chilling the container first will help speed the freezing.
    • Granitas that are especially high in fruit pulp, sugar, or alcohol don't freeze solid. You can leave these mixtures in the freezer for hours, then scrape and mix them with a fork just before serving.
    • Granitas that are high in alcohol have a melting texture and should be served straight from the freezer.

    Use Zinfandel Use Shiraz
    Product nutrition and information
     Quantity Ingredients Est.Price
      FreshDirect Whole French Cloves - $3.79/ea
      FreshDirect Cinnamon Sticks - $3.69/ea
      Navel Orange - $0.99/ea
     Farm Fresh, Lg
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Trapiche Pinot Noir - $8.99/ea plus tax Save! Just $8.09 each when you buy 12 or more.
    You May Already Have
      Domino Granulated White Sugar - $2.49/ea
     2lb box
      FreshDirect Ground Grenadian Nutmeg - $5.69/ea
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