Sangria Granita: I took my favorite summer beverage and turned it into an icy cold grantia. Great for gatherings or sitting out on your deck with a book!
Wine + citrus juice + freezer-time = the best summer treat you could ask for.
Now I have to ask… the Fifty Shades series. Have you read it? I succumbed and I have just 30 pages left of the last book and I swear so many times throughout these books I thought to myself; Oh-muh-lord-I-can’t-EVEN- believe-what-I’m-reading, yet I couldn’t put it down… in fact if you’ve just begun this series… you may need this granita to cool you off after. No joke.
Okay so seriously my friends, smutty books aside, if you like sangrias you will LOVE this sangria granita. It literally takes a few minutes for prep and requires no more than a few hours in the freezer, an occasional scrape and you will be on your patio in no time, spoon in one hand, book in the other.
To Make This Sangria Granita You Will Need:
- Lemon, orange and limes
You’ll need a full-bodied wine. I like cab, but merlot would work too. Just pick your favorite to sip on.
Measure 3/4 of a cup of wine. There’s something about the smell of wine in the early afternoon…that… makes me thirsty.
Pour it into a saucepan.
Add 1/2 cup of water.
Next add 1/4 cup plus 2 tablespoons (or 6 tablespoons) turbinado sugar. You could totally sub (get it, sub! Sorry it’s a Fifty Shades joke) with white sugar, but I think turbinado works well with the citrus flavors goin’ on here. Give this a stir and bring to a boil for a minute before removing it off of the heat to cool slightly.
Squeeze (and strain) a 1/4 cup of fresh squeezed orange juice e. Then squeeze the juice from an entire lemon and lime.
Add that into the wine/sugar concoction and stir.
Then pour the fruity wine into a 9×9 metal pan. The metal pan helps speed up the freezing process so it’s a great trick to making granitas… fast. Once cool enough pop the pan into the freezer for 30 minutes.
Next, remove and with a fork, scrape up all the frozen sangria granta bits. Pop it back into the freezer for 30 more.
Then remove. Scrape. Repeat for 30 more minutes.
Finally, scrape the sangria granita one last time, then cover with plastic wrap or foil and keep it in the freezer until you’re ready to dish it up. Frozen wine heaven… omg you HAVE to make this!
Cheers! Happy Friday!
- 3/4 cup cabernet sauvignon
- 1/2 cup water
- 6 tablespoons turbinado sugar
- 1/4 cup orange juice, freshly squeezed
- 1 small lemon, freshly squeezed
- 1 small lime, freshly squeezed
- In a saucepan combine the wine, water and sugar. Stir and bring to a boil. Boil for 1 minute then remove off of the heat and add in the citrus juices.
- Pour into a 9x9 metal pan and let cool before popping it onto a small sheet pan and placing it into the freezer.
- After 30 minutes remove. With a fork scrape the edges and break up any frozen clumps. Return to the freezer for 30 more minutes and repeat one or two more times.
- Cover with plastic wrap until ready to serve.
- Scrape the granita one last time before dishing it up into small bowls.
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