The Seventh Night of Hanukkah: Maneschewitz Granita
That I love Maneschewitz 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.
Maneschewitz Granita
- serves 6 to 8 -
Ingredients
1 750-ml bottle of Maneschewitz Concord Grape Kosher Wine
Procedure
Decant the wine into a square 8 inch by 8 inch glass pan, and place in the freezer. After 2 hours, use a fork to scrape down the ice crystals that form in the wine, creating a snow-cone consistency. Repeat over the course of 6 hours. Serve in chilled wine or martini glasses.
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3 Comments:
This is such a cool idea!
AlisonEats at 8:17PM on 12/27/08
it's actually my favorite wine to drink on passover -- or the blackberry. i wonder how the blackberry would work as a granita??? details to follow. great idea.
cybercita at 9:21PM on 12/27/08
what a great, easy idea! what type of pan do you think you should put the already scraped granita into as you're freezing the other batches? something metal maybe? or glass?
gastronomeg at 10:13AM on 12/29/08