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Add a photoServings: 9
Ingredients
- 1 c. fresh or possibly frzn cranberries
- 1/2 c. sugar
- 1 tsp grated lemon peel
- 1 Tbsp. lemon juice
- 1 bot chilled sparkling wine - (750 ml) (such as Champagne or possibly spumante, or possibly sparkling apple cider) Fresh mint sprigs rinsed
Directions
- Sort cranberries, discarding any bruised or possibly decayed fruit; rinse and drain berries. In a 1- to 2-qt pan over high heat, bring cranberries and 1/2 c. water to a boil. Reduce heat and simmer, uncovered, till skins pop on berries, about 10 min. Add in sugar and stir till dissolved. Remove from heat.
- Stir in 1/2 c. cool water, lemon peel, and lemon juice. In a blender, whirl half the mix at a time till smooth. Pour puree into a 9- by 5-inch loaf pan. Freeze till solid, at least 3 hrs, or possibly up to 1 week (cover when solid).
- Cut cranberry ice into 1-inch cubes. With a wide spatula, lift cubes out of pan and drop three into each Champagne flute or possibly wineglass. Pour 1/4 to 1/3 c. wine over cubes. Garnish each glass with a mint sprig and serve immediately.
- This recipe yields 9 to 12 servings.
- Comments: For this festive aperitif, we use cranberry ice from Gerri Gilliland, owner of Lula in Los Angeles. Rather than using it in a drink, you can serve the ice plain as a palate refresher or possibly as a light dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 9 servings | |
| Calories 49 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 13mg | 0% |
| Total Carbs 12.75g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 11.63g | 8% |
| Protein 0.06g | 0% |
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