I am a complete fan of boozy treats. Especially ones that involve chocolate and Bailey's of course. However, when my friend Britany pointed out this dessert that incorporated a Sangria into a dessert, I was all game. So, we headed out to make it and it surely did not disappoint. We doubled the recipe so that there would be enough for a crowd.
This granita would be perfect to serve during this Labor Day weekend. Summer's last hurrah that involves Summer's best drink: Sangria turned into a cold treat. Enjoy!
1 cup 100% Concord grape juice
1/4 cup sugar
2 teaspoons finely grated orange rind
1 teaspoon finely grated lemon peel
1 3/4 cups fruity red wine
1. Combine juice and sugar in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute, stirring until sugar dissolves. Remove from heat. Stir in rinds, cool completely. Strain mixture through a fine sieve into a bowl; discard solids. Stir in wine. Pour into an 11 x17 inch baking dish. Cover and freeze for about 45 minutes; scrape with a fork. Freeze. Scrape mixture every 45 minutes until completely frozen (about 5 hours or longer if recipe is doubled). Remove mixture from freezer; scrape entire mixture with fork until fluffy.
Source: Cooking Light