One of the items I picked up at a local Medieval fair was quince wine.
The wine has a lovely light sweet and slightly tart flavor. I thought it would make the perfect granita.
And it did. Light and refreshing.
It wasn't too interesting to photograph on it's own so I dressed it up. The tray is part of a set brought back from Florence, Italy. The Arabic tea glasses and spoons are from Iraq, a gift from my husband's colleague, Ruwaida.
Quince Wine Granita
- 1 cup water
- 1/2 cup sugar
- 3/4 cup quince wine
- 1 tablespoon fresh lemon juice
- In a small saucepan heat the water and sugar together until warm and the sugar has dissolved.
- Remove from heat and stir in the wine first, then the lemon juice.
- Pour into a shallow container and place in freezer overnight.
- Use a fork to scrape the granita into crystals, spoon into glasses, ramekins, etc. and serve.
- Make 5 servings. The Arabic tea glasses I used hold the size of about one and a half shots so I was able to fill 8.