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Sangria Granita

Sangria Granita
  • Prep 10 min
  • Total 8 hr 0 min
  • Servings 4
Stave off the heat on a sultry summer evening with our frozen fruity sangria made with Cabernet Sauvignon, Moscato, lemons and oranges.
Updated July 25, 2011


  • 1 cup Cabernet Sauvignon or other dry red wine
  • 1 cup Moscato or slightly sweet Riesling wine
  • 1/2 cup water
  • 2 tablespoons sugar
  • 4 slices lemon
  • 4 slices orange


  • 1
    In large glass bowl, stir together the wines, water, and sugar until sugar dissolves. Add lemon and orange slices; cover with plastic wrap. Chill 3 to 4 hours to develop flavors.
  • 2
    Remove orange and lemon slices; pour mixture into 8x8-inch glass baking dish. Cover with plastic wrap. Freeze 4 hours or until firm.
  • 3
    When ready to serve, use tines of a fork to shave surface of frozen granita; spoon into bowls. Serve immediately.

  • You can make granita several days ahead; after grating, freeze in airtight container.
  • The recipe can be doubled easily; pour mixture and freeze in 9x13-inch glass baking dish.

No nutrition information available for this recipe
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