Makes about 1-1/2 pints
The full-flavored Shiraz (or Syrah) wine imparts berrylike fruitiness to this icy refresher. Other dry red wines would work very well, too. Serve between courses, if you wish, or as a summertime dessert with biscotti. When Bing cherries are in season, they are lovely dressing it up as a garnish. Another time, adorn it with edible flowers such as unsprayed violets from the garden.
Combine the sugar and water in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Cook until the syrup is clear. Remove from the heat and stir in the wine and juices. Let cool to room temperature. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.
Pour into a 9-inch nonreactive square pan, cover with aluminum foil or plastic wrap, and place in the freezer. Every 2 hours, stir with a fork, scraping the crystals from the sides of the pan into the liquid center. Repeat 5 or 6 times until the entire mass is set into small, light crystals, up to 12 hours. Serve at once or transfer to a container, cover, and freeze. To serve, spoon into chilled wine or other decorative glasses, letting it mound on the surface. Garnish with cherries and flowers, mint, or lemon balm, if desired.
This page created August 2007
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