Granitas will my new favorite way to incorporate day-drinking into my summer weekends. This recipe happened on accident – originally intended to be a slushy, I added less wine than I should have, and then froze the whole thing, creating big flaky strawberry-Riesling ice crystals, perfect for combing with your fork and spooning into a glass.
Scratching the fork through the frozen mix, the crystals really reminded me of fresh snow as it glinted off the light. Lovely for the eyes and palate.
I was lucky enough to be in the presence of 12 pretty ladies last weekend as we were limo-taxied around Yadkin Valley wineries all day. I made it a big deal that I had to find a dry Riesling for this recipe, and the girls happily tried dozens of sips to help me find my one perfect bottle. I don’t normally like Riesling, so the dry variety was much better for me. I even enjoyed a glass of it while I was preparing everything.
Yummy for a light dessert or weekend treat. Especially great following a very spicy meal.
- 3/4 bottle of dry Riesling – or however much you can fit in your blender
- juice of 1 lemon
- 2 c. halved strawberries
- 2 T sugar
Combine all ingredients in blender and process until well blended. Pour into frozen ice cream maker and process for 30 min. (you could try to skip this step and instead just freeze, pulling it out every hour to comb with your fork). Transfer slushy mixture to square container, cover and freeze until hardened.
To serve, scrape up the crystals with your fork and spoon into glasses.
You will just get the faintest taste of wine, with the fresh berries.
Enjoy, friends! xoxo