Moscato Granita with Crème Fraiche

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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.

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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.

Cheers!

About the Author

About the Author: Sally James ~ Program Co-Creator, Producer & Host Slow Living Radio, CRN Sally James is an award-winning Australian chef, author, educator, television presenter and an ambassador for Australian food & wine whose books and recipes have won international acclaim for food & wine pairing, health and creativity. Sally is the author of eighteen books, including her best-selling Simply Healthy—winner of the prestigious World Cookbook Awards, Versailles, France, 1999 for Best Health Cookbook, Fresh and Healthy–Winner of the 2001 IACP International Cookbook Award in the Health category, Simply Sensational, a finalist for the IACP Award in 2003, and the Australian Heart Foundation Cookbook. She has been a guest chef and lecturer for the American Heart Association, the Culinary Institute of America, Epcot International Food & Wine Festival, COPIA, Draegar's and Publix Markets, the American Institute of Food and Wine, and Johnson & Wales Universities across the United States. James continues to do guest appearances on television and radio in the US and Canada, including a recurring guest spot on ABC television’s popular View from the Bay in San Francisco. .

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