Serious Eats: Recipes
Manischewitz Granita
That I love Manischewitz is a vast understatement. It is cheap, and it tastes like spiked Concord grape candy.
I am invited by my best friend's parents every year for the Jewish New Year, and every year, to the hostess's chagrin, I bring an enormous bottle of this sweet kosher wine. And every year, it is drunk to the last drop (in more ways than one).
This recipe provides a new way to dress up this old kosher standby, by freezing it into sweet, alcoholic, garnet-colored snowflakes. This recipe has one ingredient, and one step. And it has wow-factor and whimsy. L'chaim!
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
