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I know it feels like Summer is almost over because the kids are going back to school and all, but we still have a whole month left! Come on guys, don't give up on Summer yet. Actually, I am ready for Summer to be over, who am I kidding.... I digress. One of my favorite things I made all Summer was this Rose sangria. It was scrum-didily-umptious! Unfortunately (or maybe fortunately) I couldn't polish off a whole batch myself, so I had a ton left over. The great thing about sangria is that it keeps pretty well. For the sangria that was left, I strained out the fruit and put it back in a clean wine bottle (this is where twist tops come in handy). I could have just had a glass of sangria every night for the rest of the week, but I decided to do something a bit more fun with it. Make granita! I used to make granitas all the time back in the day. Not only are they easy, but they can be pretty healthy. Take whatever liquid you like, freeze it, fork it, BOOM you have yourself some granita. And that is exactly what I did with the leftover sangria. I poured it in a shallow dish, then placed it in the freezer. Every couple hours, I scraped a fork over the surface to create tiny little sangria ice crystals. I repeated that step a couple times until the whole thing was frozen. By the end, what I had was akin to a wine shaved-ice. Yum, right? This sangria granita made such a great little dessert at night. It was almost like having a glass of wine after dinner, but better! So don't give up on Summer just yet. Try making this sangria granita while it's still hot outside. I promise, it's probably the next best way to enjoy wine on these hot Summer days after an actual glass of fresh sangria, of course. 


Total time

0 minutes

Courses

Dessert, Drinks


Ingredients

  • 1 bottles of your favorite wine
  • 2 cups fruit (sliced)
  • ¼ cup orange juice
  • 2 tbsp cup simple syrup
  • 2 oz cup Gran Marnier (optional)
  • fruit


Method

  1. In a large pitcher, mix together wine, fruit, juice, simple syrup, and Gran Marnier. Cover and refrigerate overnight.
  2. The next day, strain out fruit from sangria. Pour sangria into a shallow dish, cover, then place in the freezer.
  3. Every 2 hours, scrape the surface of the sangria with a fork. When the sangria is completely frozen, scrape the surface one more time, then freeze for another 30 minutes or more.
  4. Spoon into individual cups or wine glasses, add fruit on top, enjoy!
  5. View the recipe instructions at The Honey Blonde

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