You’re bound to drink lots of Manischewitz next week, but did you ever think about eating it? Granita is a refreshing, icy dessert that’s anything but heavy. It’s usually made of a simple syrup (a combination of sugar and water), but Manischewitz is sweet enough without additional sugar. I know I espoused the simplicity of poached pears, but granita is even easier. All you need is the wine, a lemon, a flat-bottomed square pan, and some patience.
Serve up a nice bowl of this at the end of the meal, or have a few spoonfuls between courses. It’s a nice respite in a menu of rich dishes, and a great, new way to serve a Passover staple.
1 750 ml bottle Manischewitz
Zest from 1 lemon
1. Pour wine into flat-bottomed square pan. Sprinkle zest over top. Place pan in freezer for 1 hour.
2. After 1 hour, use fork to stir granita, making sure to scrape down sides. Return pan to freezer for another 30 minutes. Repeat process every 30 minutes until granita is texture of a snow cone.
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