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Aromatic mulled wine is a Christmas classic, but why not mix it up this year? Learn how to make mulled wine granita, a refreshing iced dessert, with our simple step-by-step recipe. Don’t forget to screenshot the ingredients list at the bottom of the guide for the next time you go in store.
Place the juice and pared zest (cut into 6 pieces) of 1 orange into a large pan. Add a few pared pieces of zest from 1 lemon, 140g (4 1/2oz) demerara sugar, 4 cloves, 1 cinnamon stick, 1 star anise and a thumb-sized piece of root ginger, thickly sliced.
Pour over enough red wine – claret or equivalent – to cover the sugar (about 200ml/7fl oz). Heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for about 6 minutes, until syrupy.
Reduce the heat and pour in the rest of the bottle of wine, plus 200ml (7fl oz) water. Gently heat at a low simmer, being careful not to boil, for 20 minutes. Remove from the heat and set aside, covered, to cool completely.
Strain the wine, discarding the peel and spices, and pour in a shallow freezable container that can hold 800ml (1 1/2pt). Cover and place in the freezer.
After 1 hour, use a fork to gently scrape the frozen edges into the centre. Return to the freezer. Repeat every 30 minutes for about 3 hours, until all the liquid left has become a frozen, grainy mixture.
Scrape the finished granita with a fork. Divide between bowls and garnish with pared orange zest. Serve immediately.
Calories 184 (9%), sugar 25.4g (28%), fat 0.1g (0%), saturates 0g (0%), salt 0.028g (0%), based on 185ml servings. Serves 6.
If you’d like to try and make this at home, why not take a screenshot of the list of ingredients below so you can take to the supermarket.
juice and pared zest (cut into 6 pieces) of 1 orangea few pared pieces of zest from 1 lemon140g (4 1/2oz) of demerara sugar4 cloves1 cinnamon stick1 star anisea thumb-sized piece of root gingerred wine (200ml/7fl oz)