Tasting Table's Manischewitz Granita
Perfect for Passover
Your entire life Passover has been a Groundhog Day repeat of gefilte fish and brisket. Join the 21st century with these updated mash-up holiday dishes from TastingTable.com. Get their recipe for Manischewitz Granita below.
In a small sauce pan, combine the water and sugar and stir. Add star anise, cloves, cinnamon and mint leaves. Simmer at medium heat until the sugar dissolves, about 6 minutes, then remove from heat and let stand 5 minutes. Strain through a fine-mesh strainer, discarding the mint. Make an ice bath. Nest the bowl containing the syrup in the ice bath and let stand until completely cool.
In a medium bowl, combine the cooled simple syrup mixture and the wine and stir to mix evenly. Pour the mixture into 9-inch by 13-inch baking dish. Place the dish in the freezer.
Freeze until icy around edges, about 25 minutes. Using a fork, scrape granita into flaky crystals. Repeat this every 30 to 40 minutes until the granite is completely frozen and has a fine texture, about 1Â½ hours. Cover tightly and freeze. Note: Can be made two days in advanced
Recipe courtesy TastingTable.com.