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Wine Granita

Wine Granita


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In a small saucepan, combine water, sugar and basil. Heat on medium until sugar dissolves, stirring occasionally. Remove from heat. Let stand until cool, about 1 hour. Strain basil from syrup and discard.

In 2-quart metal baking pan, combine syrup, wine and lemon juice. Freeze 4 to 5 hours or until frozen, scraping with fork every hour to break up ice crystals. Serve garnished with cherries, mint, and lemon slices, if desired. Store in freezer up to 1 week, covered with plastic wrap, scraping again before serving.


Red Wine and Orange Granita

Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Red Wine and Orange Granita

1 bottle (750 ml) fruity red wine, such as Pinot Noir

In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.

Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm


Red Wine and Orange Granita

Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Red Wine and Orange Granita

1 bottle (750 ml) fruity red wine, such as Pinot Noir

In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.

Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm


Red Wine and Orange Granita

Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Red Wine and Orange Granita

1 bottle (750 ml) fruity red wine, such as Pinot Noir

In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.

Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm


Red Wine and Orange Granita

Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Red Wine and Orange Granita

1 bottle (750 ml) fruity red wine, such as Pinot Noir

In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.

Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm


Red Wine and Orange Granita

Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Red Wine and Orange Granita

1 bottle (750 ml) fruity red wine, such as Pinot Noir

In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.

Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm


Red Wine and Orange Granita

Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Red Wine and Orange Granita

1 bottle (750 ml) fruity red wine, such as Pinot Noir

In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.

Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm


Red Wine and Orange Granita

Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Red Wine and Orange Granita

1 bottle (750 ml) fruity red wine, such as Pinot Noir

In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.

Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm


Red Wine and Orange Granita

Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Red Wine and Orange Granita

1 bottle (750 ml) fruity red wine, such as Pinot Noir

In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.

Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm


Red Wine and Orange Granita

Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Red Wine and Orange Granita

1 bottle (750 ml) fruity red wine, such as Pinot Noir

In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.

Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm


Red Wine and Orange Granita

Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Red Wine and Orange Granita

1 bottle (750 ml) fruity red wine, such as Pinot Noir

In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.

Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm



Comments:

  1. Forrest

    Can not be

  2. Toshiro

    In my opinion, someone got stuck here

  3. Mazragore

    On this day, like the hand

  4. Agamemnon

    Bravo, your opinion is useful

  5. Magnus

    This brilliant idea is all right about



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