Rich with the flavors of refreshing, sweet Sangria infused with peach schnapps, these Peach Sangria Granitas are the perfect way to imbibe in the summertime.
I’ve been obsessing over this granita recently. If you’ve never made or heard of granita before, you’ve probably gathered from the photos that it’s a slushy, icy drink made of frozen fruit, sugar and water. Its origins are Sicilian and its texture is reminiscent of a snowball, only juicier, softer, and probably a bit more sophisticated (and in this particular case where wine and schnapps are involved, a bit more adult).
Miraculously (thanks to a busy weekend which included haggling for cookbooks and obscure plates at 3+-mile-long yard sales) I still have a scant layer of this drunken, sangria-sodden treat in my freezer. Not for long, though, at the end of this gray, particularly uninspired Monday I intend to finally scrape the last of it into my coffee mug (which has seen plenty of cocktails but never the bitter, mud-colored brew for which it was intended) and enjoy it with my feet up out on my patio, a cookbook in my lap. I’ll be sad once it’s gone, and then, undoubtedly, I’ll make more.
Fortunately, granitas are easy to make, particularly this one. A gently-sipped bottle of dry red wine, fresh-squeezed citrus fruits, sugar, water, and schnapps (of the peach variety). I chose not to use fresh peaches for the flavoring and only included Peach schnapps instead, which does an excellent job of evoking the appropriate flavor while maintaining a respectable alcohol level (if you’re into that sort of thing).
The most difficult part of the process is waiting for the liquid to crystallize.
Then, finally, after 3 hours and a few impatient bouts of stirring the contents with a fork (and of course “just checking” the flavor), it’s ready: melt-in-your-mouth sangria snow, heavy with fresh citrus and wine and a slosh of peachy liquor. My camera does the final product a disservice; the granita literally sparkles in the sunshine like slushy, expertly cut amethyst gemstones.
Looking for something non-alcoholic but refreshing!? Check out my classic lemonade recipe or strawberry lemonade!
Despite the fact that amethyst is derived from Greek words and origins that mean, essentially, not drunk and the gemstone was believed to have kept its possessor from becoming intoxicated, I can make no such promises when it comes to this like-colored frozen treat. Just be mindful of the alcohol content when you finish your first serving and are thirsty for a second (and third).
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Enjoy!
Peach Sangria Granita
Ingredients
- 1 cup water
- 1 cup sugar
- Juice of 1 orange ½ cup
- Juice of 1 lime
- Juice of 1 lemon
- 2 cups red wine I used Shiraz
- ½ cup Peach Schnapps
Instructions
- In large saucepan, heat water and sugar on medium heat and stir constantly until sugar is dissolved.1 cup water, 1 cup sugar
- Stir in lime, lemon, and orange juice.Juice of 1 orange, Juice of 1 lime, Juice of 1 lemon
- Remove from heat and add wine and peach schnapps, stir.2 cups red wine, ½ cup Peach Schnapps
- Transfer to 13x9 glass or metal baking dish.
- Cover and freeze for one hour then use a fork to stir up the slushied contents of the granita.
- Return to freezer and freeze at least 2 more hours, stirring/scraping again with a fork after another hour.
- Use a fork to break up the granita before serving.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Michelle
Hi Sam. Was wondering how to make this non-alcoholic, but still get the flavor of peach incorporated? I did see a comment that said they would replace the alcohol with coconut water, which sounds yummy, but I’d still like to have peach flavor in the drink.
Sam
Hi Michelle! Unfortunately I have not experimented with it so I can’t say for sure how to do it. You could try juicing a peach potentially, but I haven’t tried it. Good luck! 🙂
Ben Maclain | Havocinthekitchen
Did you call my name?! I’m quite sure you did! Because I’m an expert in incorporating alcohol in desserts (needless to say, I’m a very humble expert too). And there’s my verdict, Sam! That’s absolutely lovely granita. I love the flavors going on here. And such a color too! Well done.
Sam
Haha, thanks so much, Ben!
Anu-My Ginger Garlic Kitchen
Oh wow! I love granita! This one look so vibrant and refreshing, Sam! Peach and sangria combo sounds AWESOME! Loved it! 🙂
Sam
Thank you, Anu!
Kait @ Our Foodie Appetite
These look so unbelievably refreshing. This would be perfect for hanging out by the pool or going to the beach with friends! I love your photography too. Beautiful colors in your photos. http://www.ourfoodieappetite.com/el-arepazo-latin-grill-review-gahanna-oh/
Sam
Thanks so much, Kait!!
Emanuele @ guyslovecooking
I love granite, I am off to Sicily in a few weeks and I’ll have plenty. In the Rome area they have another type, where the ice shard are bigger and it’s called grattachecca. Also worth a try 🙂
Sam
Ahh, I’m so jealous of your travels! Sounds like a good time! 🙂
Beeta @ Mon Petit Four
Sam, this granita looks so so delicious! I love the flavor combo of the peach, citrus, and wine – so incredibly yummy! This is a wonderful substitute to my nightly glass of cab during these warm summer nights <3
Sam
Thank you so much, Beeta!
Ashley
I’ve never made a granita at home! I need to fix that! This sounds so good – sangria is definitely my drink of choice! Well, other than wine…
Sam
Definitely try it out! Thanks Ashley!
Amanda
What a beautiful drink! Very tempting. Looks refreshing. 🙂
Sam
Thank you Amanda!
Kennedy Cole@ KCole's Creative Corner
I couldn’t help but notice how beautiful the photos are in this! That deep purple color is too die for in food photos 😉 I really love the summery flavors! I am a nonalcoholic, so I would totally make these and replace the alcohol with maybe some coconut milk. Other than that, these are right up my alley!
Sam
Thanks so much, Kennedy! 🙂
Shelby @ Go Eat and Repeat
So I love everything about this recipe but especially the color! How beautiful!
Sam
Thanks so much, Shelby!