Sangria Ice

From Cooking Light

I'm not really a fan of wine.  I try to like it, I really do.  One sip is usually fine, then the next one is worse, and so on.  Red, white... it doesn't matter. But I love sangria. Love it!  Especially red sangria.  So when I flipped to this recipe in my Cooking Light, I knew instantly I would be trying it. 

With the hot, humid summer we've been having this year, I thought this would be the perfect way to cool down on a hot summer evening.  And I was right.  It is refreshing and just melts on your tongue (I was going to say "in your mouth" but that felt very "M & Ms" to me, ha!).  

It was the tiniest bit strong for me (remember- I don't like wine).  So if you like wine, I'm sure it will be fine.  Otherwise I might suggest cutting back the amount of wine to 1 1/2 cups.  The only thing I did differently from the recipe is adjust the freezing time.  Mine took much longer than the mere forty-five minutes called for in the recipe to start to freeze into something capable of being scraped with a fork.  It took closer to two hours.  After about five hours total of freezing and scraping, I decided to just leave it overnight and fluffed it with a fork the next evening.  It was perfect.

Ingredients:

1 cup 100% Concord grape juice
1/4 cup sugar
2 teaspoons finely grated orange rind
1 teaspoon finely grated lemon rind
1 3/4 cups fruity red wine (I used Barefoot Red Moscato)

Directions:

Pour juice and sugar into a small saucepan and bring to a boil over medium-high heat.  Cook 1 minute, whisking until sugar dissolves. Remove from the heat. Stir in orange and lemon rinds; cool completely.

Strain mixture through a fine sieve into a bowl or large glass measuring cup (I have a 4-cup one that worked perfectly).  Add the wine. Pour into an 11 x 7–-inch baking dish.

Cover with plastic wrap and freeze for about 45 minutes; scrape with a fork. Freeze. Scrape mixture every 45 minutes until completely frozen (about 5 hours). Remove mixture from freezer; scrape entire mixture with a fork until fluffy and serve immediately.  Store any leftovers in the freezer.

Yields: approx. six 1/2-cup servings.