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the appetizer:

Cool off this summer with recipes from Ice Creams & Sorbets by Lou Seibert Pappas, including Mexican Chocolate-Cinnamon Swirl Ice Cream, Strega Semifreddo, and Shiraz Granita.

I Love Desserts

 

Shiraz Granita

Shiraz Granita

Makes about 1-1/2 pints

The full-flavored Shiraz (or Syrah) wine imparts berrylike fruitiness to this icy refresher. Other dry red wines would work very well, too. Serve between courses, if you wish, or as a summertime dessert with biscotti. When Bing cherries are in season, they are lovely dressing it up as a garnish. Another time, adorn it with edible flowers such as unsprayed violets from the garden.

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 cups dry red wine, such as
         Shiraz, Merlot, or Zinfandel
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup pitted Bing cherries for garnish
  • Edible flowers, mint, or lemon balm sprigs for garnish (optional)

Combine the sugar and water in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Cook until the syrup is clear. Remove from the heat and stir in the wine and juices. Let cool to room temperature. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.

Pour into a 9-inch nonreactive square pan, cover with aluminum foil or plastic wrap, and place in the freezer. Every 2 hours, stir with a fork, scraping the crystals from the sides of the pan into the liquid center. Repeat 5 or 6 times until the entire mass is set into small, light crystals, up to 12 hours. Serve at once or transfer to a container, cover, and freeze. To serve, spoon into chilled wine or other decorative glasses, letting it mound on the surface. Garnish with cherries and flowers, mint, or lemon balm, if desired.

  • from:
  • Ice Creams & Sorbets
  • Cool Recipes
  • by Lou Seibert Pappas
  • Photographs by Victoria Pearson
  • Chronicle Books
  • 96 pp ; 24 color photographs
  • Hardcover; $14.95
  • ISBN 0811846032
  • ISBN13 9780811846035
  • Recipe reprinted with permission.

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This page created August 2007


 


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