We bake and blog (and eat). Though baking takes up a lot more of our life than blogging.
July 18, 2013 / By Matt
We are entering day 5 (which feels like day 206) of a rather unrelenting heat wave. I only go outside for necessities, and I do not open my blinds during the day. I am only vaguely aware of my attire, though I am almost certain it is last year’s bathing suit, a white undershirt, and mismatched flip-flops. I only turn my oven on after the sun goes down. If my neighbors are aware of me at all, they surely believe I am having a nervous break down. It’s possible they think I am a crack head.
I am trying to eat sensibly. My heat wave diet consists of the following: popsicles, yogurt, ice cream, milk shakes, juices (I need something nutritional) and granitas. I granita everything that can be granita-ed. I have granita mania. The obsession is likely fueled by happy childhood memories of The Snoopy Sno-Cone Machine. I cannot be 100% sure that the machine ever worked properly, but I loved it nonetheless.
In our first book, Baked: New Frontiers, we included recipes for Almond Granitas and Iced Raspberry Tea Granitas, but you can really make a granita out of any variety of ingredients. Coffee granita is a current fave. As is anything with champagne.
I stumbled upon this recipe for Blackberry Cabernet Granita via theKitchn.com. It caught my eye because the fruit (blackberries) to liquid (red wine) ratio is actually quite high. And anything with red wine is a plus.
The results are fantastic. It is icy, fruity, and refreshing. It’s like eating frozen blackberries dipped in wine, but better. I scaled back the recipe from the original because it seemed massive. I was afraid two people would have trouble eating the whole thing. We wouldn’t have. I could have doubled this recipe and we still would have polished it off. Also, I used Malbec instead of Cabernet because that is all I had in the house. It was lovely.
I highly recommend you make this. Make it now. Make it anytime the temperature is above 90. Bathe yourself in granita and have a great summer.
Blackberry Malbec Granita adapted via theKitchn
1 ½ cups Malbec or other red wine
4 ½ cups blackberries
1 teaspoon lemon juice
¼ cup sugar (add another 2 tablespoons if you prefer a sweeter taste)
Heat the Malbec in saucepan over medium heat. Bring just to a boil then reduce heat and simmer until liquid has reduced by half (it took me about 10 minutes). Remove from heat, pour into a glass measuring cup or small glass bowl and ice bath until cool. (Or, alternatively, you can refrigerate until cool…about one hour).
Puree blackberries and lemon juice in food processor (I used a blender) until smooth. Push through a fine mesh strainer. Discard sees and solids. Whisk in chilled wine and sugar until dissolved.
Pour mixture into a 9 x 13-inch baking dish (metal works best here) and place in the freezer. Use a fork to scrape or stir the mixture every hour for about 4-5 hours, or until granita is frozen.
Use the tines of the fork to scrape the granita, creating icy flakes. Divide and serve.