Tonight, Cindy Reynolds of Somerset Ridge Vineyard, opened her Wine Tasting Bar at the Tasteful Olive in Downtown Overland Park and taught a class on not only how to make perfect Sangria, but gave some excellent reasons why we should make Sangria. After all, it is one of the hottest summers on record!
Cindy and her team led the class through all of the tastings, telling the possibilities with each….can you imagine Peach Balsamic in a Sangria? Chad of the Tasteful Olive encouraged everyone to try it, and the class members were amazed….Try it, you will love it!
My part of the class was offering everyone a Buffalo White Sangria Granita. I have kept my trusty Cuisinart ice cream maker mighty busy this week! Tuesday I made Homemade Peach Ice Cream, and Wednesday I started preparing the Granita for tonight’s class.
Somerset Ridge Buffalo White Sangria Granita
1 750 ml bottle of Somerset Ridge Buffalo White Wine
1 cup peach nectar
3 tablespoons frozen orange juice concentrate
1 tablespoon frozen limeade concentrate
3 tablespoons honey
1 teaspoon vanilla
Mix all ingredients and pour into you ice cream maker. Follow machine’s directions, and freeze for approximately 30 minutes. When thick and icy, transfer to a container for the freezer.
If you do not have an electric ice cream maker, you may pour the mixture into a 9” x 13” metal pan. Place pan in freezer, and every hour for 4 hours, scrape through the freezing mixture with a fork to create the crystals that transform the mixture into a granita.
Actually, this recipe can be used with the vineyard’s Flyboy Red Wine for a Red Sangria Granita. It is pretty tasty!