Cabernet Sauvignon Ice
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|White grape juice||1 1⁄2 Cup (24 tbs)|
|Cabernet sauvignon||1 1⁄2 Cup (24 tbs)|
|Lemon juice||3⁄4 Cup (12 tbs)|
Cabernet sauvignon gives this frosty-cool ice a refreshing sweet-tart flavor.
If you wish, garnish with mint sprigs.
In a 1- to 1 1/2-quart pan, combine sugar, water, and wine.
Bring to a boil over high heat, then reduce heat and simmer gently, uncovered, for 5 minutes.
Remove from heat and let stand for 10 minutes.
Add grape juice and lemon juice; cover and refrigerate until cold (about 1 hour).
Pour mixture into 2 or 3 divided ice cube trays or a shallow 9-inch-square metal pan.
Freeze until solid (about 4 hours).
If frozen in pan, let stand at room temperature until you can break ice into chunks with a spoon.
Place ice, a third to half at a time, in a food processor; whirl, using short on-off pulses at first to break up cubes, then process continuously until mixture becomes a velvety slush (or beat all the ice with an electric mixer, starting slowly, then gradually increasing speed to high).
Spoon ice into a container.
Cover and freeze until solid (3 to 4 hours) or for up to a month.