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Strawberry Granita with Beaujolais
1 cup water
1 cup sugar
2 pounds (8 cups) fresh strawberries, hulled, halved
1 cup Beaujolais or other fruity dry red wine

2 cups sliced fresh strawberries plus 8 large whole berries for garnish
1/4 cup Beaujolais or other fruity dry red wine
3 tablespoons sugar

For granita: Stir 1 cup water and sugar in small saucepan over medium-high heat until sugar dissolves. Cool syrup.
Place halved strawberries, red wine, and cooled sugar syrup in processor and puree until smooth. Strain strawberry puree into 13 x 9 x 2-inch metal pan, pressing on solids to extract as much liquid as possible. Discard strawberry solids in strainer. Cover puree and freeze 1 hour.
Using fork, stir granita, mashing any solid parts with back of fork. Freeze until firm, scraping mixture with fork every 30 minutes to form icy crystals. DO AHEAD: Granita can be made 3 days ahead. Keep covered and frozen.

Garnishes: Mix sliced berries, wine, and sugar in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 30 minutes. Divide sliced strawberry mixture among 8 wineglasses. Scrape granita with fork to loosen ice crystals. Divide granita among glasses. Garnish edge of each glass with 1 whole strawberry and serve.

Ingredient tip:
When shopping for strawberries, use your nose. Choose berries with a sweet, fragrant scent. A deep red color doesn?t always equate to flavorful, juicy berries, but do avoid any with wilted leaves or white or green areas around the stem.
Bon Appétit
June 2010
by Cindy Mushet

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