created at: 2013-03-20

Despite not being able to use some ingredients, Passover recipes are pretty heavy. After the matzoh balls, brisket, roasted potatoes, and chopped liver, I can’t stand another forkful of richness.

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.

Manischewitz Granita

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.

This post has been contributed by a third party. The opinions, facts and any media content are presented solely by the author, and JewishBoston assumes no responsibility for them. Want to add your voice to the conversation? Publish your own post here.