Berries with Riesling Granita

Berries, Desserts, Ice Cream, Vegan / Friday, May 25th, 2012

Breaking News: It’s hot, y’all.

Michael Phelps could swim laps in the sweat between my boobs.

But that means it’s perfect weather for Riesling Granita. Just combine sugar and water in saucepan, let it cool, and add some late-harvest Riesling, a sweet dessert wine that’s fruity and sort of floral, like apricots or honeysuckle. Pour the mixture into a baking dish and freeze it, giving it a quick stir every few hours, until it can be shaved with a spoon.

It’s shaved ice for grown-ups.

Pile it on top of some fresh berries or sliced peaches, and let people wonder when you got so sophisticated.

The Olympic boob sweat can be our secret.

Berries with Riesling Granita

Adapted from Janie Hibler’s “The Berry Bible”

Makes 12 big servings

  • 3 cups water
  • 3/4 cup sugar
  • 1 1/2 cups late-harvest Riesling
  • 3 pints (6 cups) mixed fresh berries, such as raspberries, blueberries, strawberries or blackberries, rinsed and drained
  1. Combine the water and sugar in a small saucepan over medium heat, just until the sugar dissolves. Remove from heat, and let cool.
  2. Stir in the Riesling, and pour into a shallow baking dish that will fit in your freezer, like an 8-inch square cake pan.
  3. Gently stir the mixture every 2 hours, until frozen. (This will take 4 to 6 hours.)
  4. Divide the berries among 12 stemmed glasses or small serving bowls.
  5. With a spoon or ice cream scoop, scrape 1/4 to 1/2 cup of the ice over each bowl of berries. Serve immediately.

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