Pinot Noir Granite
Granité, if you are French, or granita if you are Italian, is a grainy, frozen mixture of sugar, water and a flavored liquid. A sorbet or sherbet on the other hand is prepared with a higher proportion of sugar to liquid, and frozen in a conventional, beater-type ice-cream maker to make a creamy, smooth almost ice-cream-like consistency. Granités always have a distinctive granular texture as the name suggests.
This wine granité is light, easy to make and not as icy as traditional granités or as sweet as sorbet. It makes a great a wonderful base for those perfect late summer berries.
Yield: 4 servings, approximately 5 cups
1 lemon, juice and zest finely chopped, separated
Combine lemon zest, orange zest, water, sugar, cloves, star anise, allspice and black peppercorns in a stainless steel saucepan. Place pan over medium heat and simmer 5-10 minutes or until sugar is dissolved and the spices are infused into the syrup. Allow syrup to cool completely.
Mix the lemon juice, orange juice and Pinot Noir into the cooled syrup. Strain the mixture into a freezer-safe shallow glass or stainless steel dish. Cover the dish with plastic and place in the freezer.
With a fork, stir and scrap the granité every 30 minutes until ice crystals are formed and the mixture is firm, approximately 2 hours.
Substitutions and Options:
Sustainable Kitchen by Stu Stein, Judith H. Dern, Mary Hinds
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