Best Sangria Granita Recipes

Sangria Granita image

Time 8h

Yield 4

Number Of Ingredients 6

1 cup Cabernet Sauvignon or other dry red wine
1 cup Moscato or slightly sweet Riesling wine
1/2 cup water
2 tablespoons sugar
4 slices lemon
4 slices orange

Steps:

In large glass bowl, stir together the wines, water, and sugar until sugar dissolves. Add lemon and orange slices; cover with plastic wrap. Chill 3 to 4 hours to develop flavors.
Remove orange and lemon slices; pour mixture into 8x8-inch glass baking dish. Cover with plastic wrap. Freeze 4 hours or until firm.
When ready to serve, use tines of a fork to shave surface of frozen granita; spoon into bowls. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

Sangria Granita image

Provided by Sandra Lee

Categories dessert

Time 4h3m

Yield 4 servings

Number Of Ingredients 7

1 (750-ml) bottle white wine
3 tablespoons frozen orange juice
1 tablespoon limeade, frozen concentrate
1 cup peach nectar
1 teaspoon vanilla extract
3 tablespoons honey
Canned peaches, for garnish

Steps:

In a 9 by 13-inch metal baking dish, combine all ingredients and whisk to blend. Put in the freezer and freeze for at least 3 to 4 hours making sure to stir every hour to create a chunky consistency.
Serve in martini glasses. Garnish with canned peach segments.

SANGRIA GRANITA WITH COLD SPIKED FRUIT image

Yield 6 servings

Number Of Ingredients 11

(750-milliliter) bottle fruity red wine
5/8 cup sugar, divided
1 cup Cointreau, divided
4 whole cloves
1 cinnamon stick
1/2 lemon, seeded
1/2 orange, seeded
2 unpeeled peaches, pitted and quartered
2 cups red or green grapes, halved
1 pint strawberries, hulled and halved
Fresh mint leaves, for garnish

Steps:

Combine the wine, 1/2 cup sugar, 1/2 cup Cointreau and spices in a large saucepan. Squeeze the juice from the lemon and orange halves, then add the juice and squeezed halves to the saucepan. Warm for about 5 minutes over medium heat, stirring to dissolve the sugar. Strain into a bowl and put the mixture in the refrigerator or over an ice bath to chill. Pour the chilled mixture into a shallow baking pan and freeze for at least 1 hour or overnight, until the mixture is frozen. Using a fork or a pair of chopsticks, break up the ice crystals on the bottom and sides of the pan. (This aerates the mixture so the finished granita will melt in your mouth.) Freeze for 3 to 4 hours, until the mixture is frozen but still granular. Meanwhile, combine the peaches, grapes and strawberries in a bowl, add the remaining Cointreau and sugar, and toss. Cover and put the bowl in the freezer for a couple of hours; the fruit will absorb the sugar and liqueur while it freezes. Serve the frozen fruit with the granita, and garnish with mint.