Prep 15 mins
Cook 2 hrs
A lovely Italian-inspired summertime treat. Very small scoops would make an excellent palate freshener between dinner courses. A dry Riesling balances the sweet liqueur, but according to your taste you may substitute other fruity wines, ranging from a dry Gewurztraminer to a sweet dessert wine or port. Cooking time is approximate freezing time.
- 1 cup water
- 2 cups riesling wine
- 1⁄2 cup sugar
- 2 ripe pears, peeled, seeded and cut into quarters
- 1⁄4 cup limoncello
- lemon zest (optional) or lemon slice, to garnish (optional)
- mint sprig, to garnish (optional)
- Mix water, 1 cup of the wine and the sugar in a medium saucepan; bring to a boil.
- Add pears, lower the heat to simmer and cook the pears gently, about 10 minutes. Let cool slightly in cooking liquid.
- Drain the pears, reserving the cooking liquid.
- Puree the pears in a food processor until smooth (you should have 1 cup of pear puree).
- Transfer to a mixing bowl and add the cooking liquid, the remaining wine and the limoncello to the bowl; mix well.
- Pour into a shallow metal pan that will fit into the freezer and freeze.
- Gently stir the granita every 20 minutes or until frozen to allow the mixture to freeze without separating and give the proper crystalline texture.
- Once the granita is frozen, scrape the mixture with a spoon or ice-cream scoop into a pretty glass and serve immediately.
- Garnish with lemon zest or a sprig of mint.