Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pinot Noir Granite




Source of Recipe


Internet


List of Ingredients




Yield: 4 servings, approximately 5 cups

1 lemon, juice and zest finely chopped, separated
1 orange, juice and zest finely chopped, separated
1-1/2 cups water
1-1/2 cups sugar
2 whole cloves
2 whole star anise
2 whole allspice berries
5 whole black peppercorns
1-1/2 cups Pinot Noir wine

Combine lemon zest, orange zest, water, sugar, cloves, star anise, allspice
and black peppercorns in a stainless steel saucepan. Place pan over medium
heat and simmer 5-10 minutes or until sugar is dissolved and the spices are
infused into the syrup. Allow syrup to cool completely.

Mix the lemon juice, orange juice and Pinot Noir into the cooled syrup.
Strain the mixture into a freezer-safe shallow glass or stainless steel
dish. Cover the dish with plastic and place in the freezer.

With a fork, stir and scrap the granite every 30 minutes until ice crystals
are formed and the mixture is firm, approximately 2 hours.

To Serve:
Spoon the granite into a bowl and top with a mixture of fresh berries.
Serve immediately.

Advance Preparation:
The syrup can be made up to a week ahead and the granite can be made
several days ahead and kept tightly covered in the freezer.

Substitutions and Options:
Almost any fruit-forward wine, red or white, will work in place of the
Pinot Noir. To make a citrus-flavored granite, substitute 1 1/2 cups of
citrus juice for the wine.

Wine Notes:
A light and refreshing, not overly sweet sparkling wine or dessert wine
will work well with the ice. Recommended: 2001 Silvan Ridge, Early Muscat,
Semi-Sparkling, Oregon or for delightful rose try 1998 Hyatt, Black Muscat,
Yakima Valley, Washington.


Recipe