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| Roasted Strawberry Granita |
Roasted Strawberry Granita
Makes about 2 cups (4-6 servings)
Ingredients:
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.
Equipment:
Baking sheet lined with aluminum foil (for easy clean up)
Blender
9x9 Metal Pan (chilled)
Metal Loaf Pan (chilled)
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| 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.
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| 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.
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| 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.
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| 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.)
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| Roasted Strawberry Granita |
