Spiced Zinfandel Granita with Grapes and Cream
- In a small saucepan combine wine, sugar, the water, orange peel, orange juice, and stick cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes. Cool to room temperature.
- Strain mixture through a fine-mesh sieve into a 2- or 3-quart metal or glass pan; discard solids. Cover and freeze about 1 hour or until edges are frozen. Scrape surface with the tines of a fork, pulling from the edges into the center. Freeze about 3 1/2 hours more or until the entire mixture resembles shaved ice, scraping the surface every 30 minutes.
- To serve, spoon 1/2 cup of the granita into each serving glass or bowl. Top with whipped topping (if desired) and grapes.
Nutrition Facts (Spiced Zinfandel Granita with Grapes and Cream)
- Per serving:
- 115 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 1 mg sodium,
- 18 g carb.,
- 0 g fiber,
- 15 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet