DIRECTIONS

Place wine in a medium saucepan and bring to a simmer. Reduce heat and simmer over very low heat for 15 minutes. Let cool slightly, then puree with grapes, sugar, vinegar, and lemon juice in a high-speed blender. Pour into a 1-quart freezer-safe glass or plastic dish about the size and shape of a loaf pan. Cover and freeze for 8 hours. Scrape the surface with a fork until mixture is slushy. Return to freezer for at least 4 more hours, then scrape with a fork again until light and icy. Cover and freeze until ready to serve.

Ingredients

3 cups Full bodied red wine
1 1/2 cups halved red or black Grapes from California, or a mixture of both
1/4 cup sugar
2 tablespoons white balsamic vinegar
2 tablespoons lemon juice

DIRECTIONS

Place wine in a medium saucepan and bring to a simmer. Reduce heat and simmer over very low heat for 15 minutes. Let cool slightly, then puree with grapes, sugar, vinegar, and lemon juice in a high-speed blender. Pour into a 1-quart freezer-safe glass or plastic dish about the size and shape of a loaf pan. Cover and freeze for 8 hours. Scrape the surface with a fork until mixture is slushy. Return to freezer for at least 4 more hours, then scrape with a fork again until light and icy. Cover and freeze until ready to serve.

Notes

Recipe variation:
Replace Chianti with a good French rose and use only red grapes.

This is a Dairy-free recipe

This is a Low-sodium recipe

This is a Vegan recipe

This is a Vegetarian recipe

 

Servings

Yield: Makes 6 (1 cup) servings

Nutritional Information

Nutritional analysis per serving: 170 Calories; Protein 0 g; Carbohydrate 20 g; Fat 0 g (0% Calories from Fat); Saturated Fat 0 g (0% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 5 mg; Fiber 0 g.