Peach Sangria Granita

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.

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).

Peach Sangria Granita

5 from 4 votes

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Author: Sam Merritt

Ingredients

• 1 cup water
• 1 cup sugar
• Juice of 1 orange 1/2 cup
• Juice of 1 lime
• Juice of 1 lemon
• 2 cups red wine I used Shiraz
• 1/2 cup Peach Schnapps

Instructions

• In large saucepan, heat water and sugar on medium heat and stir constantly until sugar is dissolved.
• Stir in lime, lemon, and orange juice.
• Remove from heat and add wine and peach schnapps, stir.
• 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.

Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

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