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Moscato Granita
Bring the sugar and 1 cup water to boil in a small saucepan. Let boil one minute and then let cool, at least one hour. Pour into a 9 X 13 pan. Add the bottle of wine and whisk. Place in the freezer. For the first hour, stir every 30 minutes and then let harden several hours or overnight until hard. To serve, use the tines of the fork to scrape the ice block and then mash the remaining pieces that cannot be scraped. Place in pretty glasses, add a few raspberries and stir.
Paula Shoyer, pastry chef and owner of Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland and Author of “The Kosher Baker: 160 Dairy-free Deserts” shares her favorite recipes with Puah Institute visitors. Check out more of Paula's Recipes at her site In Paula's Kitchen
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1 cup sugar