Granita of Pinot Noir with Berries

1. 1

   Using vegetable peeler, remove peel (orange part and yellow part only) from orange and lemon.

2. 2

   Transfer peels to heavy medium saucepan.

3. 3

   Squeeze enough juice from orange to measure 6 tablespoons.

4. 4

   Squeeze enough juice from lemon to measure 1 tablespoon.

5. 5

   Set juices aside.

6. 6

   Add 1 1/2 cups water, sugar, cloves, star anise and peppercorns to peels.

7. 7

   Stir over medium-high heat until sugar dissolves.

8. 8

   Simmer 3 minutes.

9. 9

   Cool syrup completely.

10. 10

    Whisk wine and reserved juices into syrup.

11. 11

    Strain into 8 x 8 x 2-inch glass dish.

12. 12

    Cover; freeze 2 hours, stirring occasionally.

13. 13

    Freeze until firm, 8 to 24 hours.

14. 14

    Spoon half of granita into dishes.

15. 15

    Top with half of berries.

16. 16

    Spoon remaining half of granita over berries; top with berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.