Sangria Granita: I took my go-to summer beverage and turned it into an icy cold grantia. Great for gatherings or sitting out on your deck with a book!

Wine + citrus juice + freezer-time = the go-to summer treat you could ask for.

Now I have to ask… the Fifty Shades series. Have you read it? I succumbed and I have simply 30 pages left of the last book and I swear so many times throughout these books I thought to myself; Oh-muh-lord-I-can’t-EVEN- believe-what-I’m-reading, yet I couldn’t put it down… in fact if you’ve simply begun this series… you may need this granita to cool you off after. No joke.

Okay so seriously my friends, smutty books aside, if you like sangrias worth repeating this sangria granita. It truly takes a few minutes for prep and requires no more than a few hours in the freezer, an occasional scrape and you will be on your patio in no time, spoon in one hand, book in the other.

To cook this Sangria Granita Set out:

Wine
Lemon, orange and limes
sugar
water

You’ll need a full-bodied wine. I like cab, but merlot would work too. Simply pick your go-to to sip on.

Measure 3/4 of a cup of wine. There’s something about the smell of wine in the early afternoon…that… makes me thirsty.

Pour it into a saucepan.

Add 1/2 cup of water.

Next add 1/4 cup plus 2 tablespoons (or 6 tablespoons) turbinado sugar. You could completely sub (get it, sub! Sorry it’s a Fifty Shades joke) with white sugar, but I think turbinado works well with the citrus flavors goin’ on here. Give this a stir and bring to a boil for a minute before removing it off of the heat to cool slightly.

Squeeze (and strain) a 1/4 cup of fresh squeezed orange juice e. Then squeeze the juice from an entire lemon and lime.

Add that into the wine/sugar concoction and stir.

Then pour the fruity wine into a 9×9 metal pan. The metal pan helps speed up the freezing process so it’s a great trick to making granitas… fast. Once cool enough pop the pan into the freezer for 30 minutes.

Next, remove and with a fork, scrape up all the frozen sangria granta bits. Pop it back into the freezer for 30 more.

Then remove. Scrape. Repeat for 30 more minutes.

Finally, scrape the sangria granita one last time, then cover with plastic wrap or foil and keep it in the freezer until you’re ready to dish it up. Frozen wine heaven… omg you HAVE to cook this!