With just three ingredients, this summer dessert created by Chef Alex Guarnaschelli is a Labor Day weekend must, especially since you can prepare it in advance.
“Make your granita the day before serving,” Chef Alex Guarnaschelli noted. “When frozen, wrap with plastic to protect aroma from other items in your freezer and simply ‘flake’ with a fork and serve the next day!”
Woodbridge by Robert Mondavi Red Wine Granita:
Serves 8-10
Directions:
1. In a 9 x 13 inch pan, whisk together the honey and hot water until combined.
2. Whisk in the Woodbridge by Robert Mondavi Cabernet Sauvignon. Place the pan on a baking sheet (to prevent freezer spillage) and place squarely in the freezer.
3. Freeze for at least 4-6 hours (or up to 2 days) before “flaking” with the fork to create slushy granita.
4. Serve in paper cups, cones or small glasses. This is also great sprinkled over vanilla ice cream or whipped cream.
Woodbridge by Robert Mondavi White Wine Granita:
Serves 8-10
Directions:
1. In a 9 x 13 inch pan, whisk together the honey and hot water until combined.
2. Whisk in the Woodbridge by Robert Mondavi Chardonnay. Place the pan on a baking sheet (to prevent freezer spillage) and place squarely in the freezer.
3. Freeze for at least 4-6 hours (or up to 2 days) before “flaking” with the fork to create slushy granita.
4. Serve in paper cups, cones or small glasses. This is also great sprinkled over vanilla ice cream or whipped cream.
