Tuesday, July 24, 2012

Roasted Strawberry Granita

Roasted Strawberry Granita

Roasted Strawberry Granita
Makes about 2 cups (4-6 servings)


1 Quart Strawberries, hulled and halved
4 TB White Sugar

1 TB Honey

½ to 3 tsp. Fruit Vinegar

187ml East Shore Vineyard’s LaCrescent, but ice wine will do.


Baking sheet lined with aluminum foil (for easy clean up)
9x9 Metal Pan (chilled)
Metal Loaf Pan (chilled)

Berries and Sugar
Mix berries and sugar, spread onto sheet pan.  Let set 15-20 min., until the sugar has dissoved.

Preheat oven to 375f. 

Roast berries 30 min.  Shake pan every 10-15 minutes, until berries are soft.

Roasted Berries and Honey
Add honey and remove from oven.  Cool slightly, transfer to blender. 

Process until smooth.

Add ½ cup of wine and transfer to the 9x9 pan.  Place in freezer.  Stir every 40 minutes, moving the slush to the center of the pan.

Strawberry Granita
Taste the granita.  If you find it too sweet, add ½ tsp. of vinegar until the berry flavor is dominant. (I used 3 tsp.)

Pour the remainder of the wine into the metal loaf pan, and repeat the freezing process.

East Shore Vineyard Granita
Let set overnight.

To serve, chill glasses, and top each scoop of strawberry with the frozen ice wine.  Berry garnish is optional - but so, so pretty. (And merely freezing an ice wine is a winner everytime.)

Roasted Strawberry Granita
 Any berries will work with this recipe.  I look forward to using blueberries, now that I have a gallon in the freezer.