Raspberry-Fig Sangria Granite

1. 1

   Put the wine and port in a large nonreactive saucepan and bring just to a simmer.

2. 2

   Ignite, carefully, with a match, cover the pot halfway, and allow the alcohol to burn off.

3. 3

   Once the flames have died, add the water, raspberry puree, figs, lemon, and sugar.

4. 4

   Simmer, stirring once in a while, until the fruit has broken down, about 20 minutes.

5. 5

   Take off the heat and add the orange juice.

6. 6

   Let cool to room temperature.

7. 7

   Strain the sangria through a fine strainer and pour into a baking dish.

8. 8

   Freeze overnight.

9. 9

   To serve, scrape across the top of the granite with a fork to make small crystals.

* Per serving · 4 servings · Values may vary.

No additional tips available.