Beaujolais Granita with Berry Cream

Beaujolais Granita with Berry Cream
Serves 8
  1. 1 cup Mild honey
  2. 1 cup Water
  3. 2 sprigs fresh rosemary
  4. 750 ml Bottle Beaujolais
  5. 1 Pint fresh or frozen raspberries
  6. 2-3 T. Confectioner’s sugar
  7. Sweetened, fresh whipped cream
  1. Heat the honey and water together over moderate heat with the rosemary sprig until the honey melts and the liquids combine. Pour in the wine and stir to combine flavors. Pour the mixture into a metal bowl set into a larger metal bowl filled with ice. Stir occasionally for 20 minutes, or until the mixture is very cold.
  2. Pour into a glass baking dish, cover with foil and freeze. Because of the high alocohol content, the mixture will not freeze firm, but it will be firm enough to flake.
  3. Meanwhile, puree the berries with the sugar in a blender or food processor. Pour the puree into a fine strainer and using a flexible spatula, press down hard to separate the seeds from the fruit pulp. Chill the coulis.
  4. Remove the dish from the freezer just before you plan to serve. Use a fork to scrape up the crystals (like a snow cone) and lightly spoon the crystals into wine goblets. Top with a dollop of soft whipped cream and a drizzle of the coulis.
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