Moscato Granita with Crème Fraiche

Moscato Granita with Crème Fraiche

I rarely have those moments when I actually want to use the “OMG” expression, but this was one of those. I was testing a granita recipe using the Innocent Bystander sparkling Moscato and had frozen the wine in ice cube trays with sugar syrup on the side ready to test. I plopped an iced wine cube in my mouth and there it was. “OMG”! I knew there was going to be no need for the sugar, the wine’s delicious watermelon, rose and refreshing bite just burst forth in the frozen fine bubbles. I simply added a finishing drizzle of Blackcurrant syrup to bring out the fruit in the wine, a dollop of crème fraiche for a lush smooth finish and some shaved chocolate to add the wine’s delicious musk notes.

Photo c/o Sally James

To serve 8

1 750 ml bottle Innocent Bystander Moscato

Elderberry or Blackcurrant syrup

Crème Fraiche

Optional for decoration, shaved chocolate and strawberries

Pour the wine into ice cube trays or a large shallow dish. Freeze overnight. An hour or so before serving, transfer desired amount to a food processor or blender and blend until just crushed. Spoon into a dish and return to the freezer until ready to serve.

To serve, break up crystals and spoon into glasses or bowls. Top with Crème Fraiche and drizzle over the syrup.

If desired, top with shaved chocolate and/or strawberries.


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