Red wine and blueberry granita

8 Servings

Ingredients

Quantity Ingredient
4 cups Fresh blueberries
2 cups Sugar syrup
2 cups Burgandy or dry red wine
4½ cup Sugar
4 cups Water

Directions

BASIC SUGAR SYRUP

Date: Wed, 5 Jun 1996 17:17:26 -0500 (CDT) From: GCJ4792@...

(Taken from the June 1994 issue of Cooking Light) Use a food processor to process blueberries till smooth. Strain Blueberries into large saucepan with sieve, discarding solids. Add syrup and wine, bring mixture to a boil, reduce heat, then let simmer, uncovered, 3-4 minutes. pour mixture into a 8 inch square dish, cover and freeze at least 8 hours or until firm. Remove mixture from freezer, and scrape entire mixture with the tines of a fork until fluffy. Spoon into a container; cover and freeze for up to one month.

Basic Sugar Syrup: Combine in saucepan, stirring well. Bring to boil, cook until the sugar dissolves. (makes 6 cups) FATFREE DIGEST V96 #156

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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