Why mulled wine granita is a holiday essential
A red wine with rich fruity undertones, like a Merlot or Shiraz, works particularly well for making granita.
Got a glass or two of red wine left over from yesterday’s festivities? This mulled wine granita is the perfect way to repurpose it.
Mulled wine granita combines two traditions: mulled wine, with roots in ancient Rome, and granita, a frozen dessert from Sicily. The Romans heated wine with spices to stay warm in winter, a tradition that spread throughout Europe over centuries. Meanwhile, granita dates back to Arab influences on the island, where sugar, ice, and fruit juice or coffee were mixed to create a coarse, frozen dessert.
Easy to make and stored right in the freezer, mulled wine granita it’s a fantastic make-ahead dessert that’s ready whenever guests pop by. Granita is also an unexpected way to enjoy mulled wine, bringing a festive, icy twist to a beloved holiday drink.
Ingredients
- 200ml red wine (use whatever you have leftover, although a fruity red works best)
- 100ml water
- 75g caster sugar
- 1 cinnamon stick
- 3-4 whole cloves
- 1 star anise
- Zest of 1 orange
- Juice of 1 orange
- Zest of 1 lemon
- Juice of 1 lemon
For garnish:
- Fresh mint leaves
- Lemon slices
Method
- In a small saucepan, combine the water and caster sugar. Bring to a gentle simmer over medium heat, stirring until the sugar has completely dissolved. Add the cinnamon stick, cloves, star anise, and the orange and lemon zests. Allow the mixture to simmer for 5 minutes.
- Remove the spiced syrup from the heat, then carefully add the red wine along with the orange and lemon juices. Stir to combine. Taste and adjust as needed; if you’d like a stronger citrus kick, add more orange or lemon juice. If the wine is too strong, add a touch more sugar.
- Pour the mixture through a fine mesh strainer into a shallow baking dish or freezer-safe container, discarding the spices and zest. Using a shallow container is key to making granita, as it allows the mixture to freeze more evenly and makes it easier to scrape.
- Place the container in the freezer. After about an hour, check the mixture – ice crystals should be starting to form around the edges. Use a fork to scrape the icy edges toward the centre, creating a granita-like texture. Return the container to the freezer and repeat this process every 30 minutes for about 3-4 hours, or until the granita is fully frozen and has a light, fluffy texture.
- When ready to serve, use a fork to fluff up the granita one last time, breaking up any larger ice crystals. Spoon it into chilled glasses or bowls for a refreshing, festive treat. Garnish each serving with a few fresh mint leaves and a slice of lemon.
Top tip: Granita is best enjoyed within a week, as the ice crystals can start to harden over time. Keep it stored in a covered container to prevent freezer burn. If it gets too solid, simply let it sit at room temperature for a few minutes before scraping to fluff it up again.
