Recipe - Sangria Granita

1 One half pound Ripe peaches; peeled, pitted
and cut or sliced up
1 cup Sugar
1 tablespoon Orange zest
1 cup Orange juice
1 cup Water
2 cup Dry red wine
1 tablespoon Freshly squeezed lemon
juice, or to taste

Chill a 13 by 9inch metal baking dish in the freezer.

In a medium saucepan, combine peaches, sugar, zest, orange juice and water.
Bring to a simmer and cook, stirring occasionally, until peaches are
tender. Remove from heat and cool completely.

In a food processor, puree half the peach mixture with half the red wine.
Repeat with remaining peach mixture and wine. Stir in the lemon juice and
taste, adding more if necessary.

Pour mixture into chilled baking metal pan and place in the freezer. Stir
every 30 minutes, about 3 to 4 hours, with a fork, breaking up any lumps.
Continue until the mixture is firm but not frozen solid. Scrape the granita
with a fork to lighten the texture. It should be grainy. Serve in chilled
glasses.

Yield: 6 cups

Recipe by: Cooking Live Show #CL8919 Posted to MCRecipe Digest V1 #692 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jul 26, 1997