It’s officially summer now that memorial day has come and gone. Tomorrow we’ll be starting a new, summery ingredient over at Seasonal Potluck. (hint: its my favorite food of all time!) I’ve got 2 zucchini growing in my garden ALMOST ready for harvest, and dozens of tomatoes, peppers and cucumbers not far behind. It looks like its going to be a delicious year.
Let’s kick things off with a boozy treat to beat the heat. I think its hot all over the country right now (except in Northern Minnesota where my parents are. They said it was supposed to frost last night) so why not whip up an easy “adult” treat that can be enjoyed poolside, or in front of a fan in a non-airconditioned house. Words of wisdom: wine makes everything better.
Blackberry Granita recipe adapted from Cooking Light
- 4 cups fresh blackberries
- 3/4 cup water
- 1/2 cup sugar
- 1/2 cup cabernet (**The orginial recipe called for Merlot)
- 1 tablespoon lemon juice
- 1 (3-inch) cinnamon stick
- Combine all ingredients in a medium saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; let stand 15 minutes.
- Strain the mixture through a fine sieve over a bowl, reserving soaking liquid (do not press berries or the mixture will be cloudy). Reserve berries for another use. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 2 hours). Scrape mixture with a fork, crushing any lumps. Freeze for 3 hours or until completely frozen, scraping with a fork every hour. Remove from freezer; scrape mixture with a fork until fluffy.