Jonas and I are spending our white Christmas on the ski fields of Sälen, in Sweden.
It is my first white Christmas and, although it’s all very exciting, I am an Aussie girl after all and I’m sure Christmas just won’t feel the same without the searing heat, seafood and mangoes.
In honour of this I’m sharing a recipe that could be eaten by anyone in the Christmas spirit, whether they’re in the north or the south: mulled wine granita.
It’s a great pre-dessert for those waiting for their puddings to steam up and a perfect, spicy refreshment for those sliding into their swimsuits.
Mulled Wine Granita
From Ice Cream Ireland’s sorbet recipe. Serves 8.
600ml spring water
350ml red wine (eg merlot)
225ml fresh orange juice
Juice of half a lemon
1 tablespoon cinnamon
½ teaspoon nutmeg
1. Combine the sugar, water, wine and spices and cook over low heat, stirring occasionally for about 30 minutes, maintaining at a low simmer.
2. Strain to remove the cloves. Cool completely.
3. Stir in the orange and lemon juices.
4. Freeze in a metal tray for 30 minutes until ice crystals have formed. Scrape ice with a fork to break up.
5. Repeat every 30 minutes for approximately 3 hours until the granita has frozen completely in small ice pieces.
6. Eat within a day or so, breaking up crystals with a fork before serving.