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In a small saucepan, combine water, sugar and basil. Heat on medium until sugar dissolves, stirring occasionally. Remove from heat. Let stand until cool, about 1 hour. Strain basil from syrup and discard.
In 2-quart metal baking pan, combine syrup, wine and lemon juice. Freeze 4 to 5 hours or until frozen, scraping with fork every hour to break up ice crystals. Serve garnished with cherries, mint, and lemon slices, if desired. Store in freezer up to 1 week, covered with plastic wrap, scraping again before serving.
Red Wine and Orange Granita
Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.
Red Wine and Orange Granita
1 bottle (750 ml) fruity red wine, such as Pinot Noir
In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
Red Wine and Orange Granita
Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.
Red Wine and Orange Granita
1 bottle (750 ml) fruity red wine, such as Pinot Noir
In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
Red Wine and Orange Granita
Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.
Red Wine and Orange Granita
1 bottle (750 ml) fruity red wine, such as Pinot Noir
In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
Red Wine and Orange Granita
Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.
Red Wine and Orange Granita
1 bottle (750 ml) fruity red wine, such as Pinot Noir
In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
Red Wine and Orange Granita
Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.
Red Wine and Orange Granita
1 bottle (750 ml) fruity red wine, such as Pinot Noir
In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
Red Wine and Orange Granita
Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.
Red Wine and Orange Granita
1 bottle (750 ml) fruity red wine, such as Pinot Noir
In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
Red Wine and Orange Granita
Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.
Red Wine and Orange Granita
1 bottle (750 ml) fruity red wine, such as Pinot Noir
In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
Red Wine and Orange Granita
Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.
Red Wine and Orange Granita
1 bottle (750 ml) fruity red wine, such as Pinot Noir
In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
Red Wine and Orange Granita
Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.
Red Wine and Orange Granita
1 bottle (750 ml) fruity red wine, such as Pinot Noir
In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
Red Wine and Orange Granita
Desserts don’t get much easier to make than this grown-up granita, which uses only three ingredients. If you have any edible flowers in your garden, like thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.
Red Wine and Orange Granita
1 bottle (750 ml) fruity red wine, such as Pinot Noir
In a saucepan over medium-high heat, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine and orange juice.
Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
To serve, spoon granita into small chilled glasses or bowls and serve immediately. Serves 6 to 8.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
