Rock Out Tonight. Leftover Wine Granita Tomorrow
Every week, baking expert Alice Medrich will be going rogue on Food52 — with shortcuts, hacks, and game-changing recipes.
Today: Alice shows us how to use up leftover party booze in the most delicious way possible.
Got wine left over après party? Even if it’s just a little of this and that, you can make a super flavorful, refreshing granita. And no one is looking, so go ahead and mix it up — combine red and white to make rosé if you like! Beer is good too; choose a pilsner or light ale for granita, not a hoppy IPA.
Granita is fabulous by itself or with a little whipped cream on top, or use the granita to top a scoop of vanilla ice cream; the combination of icy with creamy is dreamy.
Makes about 2 cups
1 cup red and/or white wine, or flat beer
1⁄4 cup plus 2 tablespoons water
3 tablespoons sugar
Sweetened whipped cream for topping (optional)
In a medium bowl, mix the wine(s) or beer, water, and sugar together, stirring until the sugar dissolves.
Pour the mixture into a shallow baking dish and put it into the freezer until partially frozen. Use a fork to scrape and break the mixture into shards and crystals. Return the pan to the freezer to freeze completely. Scrape and toss the granita one more time. Keep frozen until serving. Serve in stemmed glasses, dolloped with whipped cream, if desired.
Get excited about Alice
's forthcoming book Flavor Flours: nearly 125 recipes — from Double Oatmeal Cookies to Buckwheat Gingerbread — made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff (not only because they’re gluten-free, but for an extra dimension of flavor, too).
Photo by James Ransom
