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Crimson ice ... it's Cabernet.

Crimson ice . . . it's Cabernet

This frosty-cool ice based on Cabernet Sauvignon wine has a refreshing sweettart flavor that can play various roles in a meal. Herb Finger, a Sacramento chef, created this ice to serve in small portions with grilled steak, roast beef, or leg of lamb; as a refresher between courses; or, in larger servings, as a light dessert.

If you freeze the ice in cubes, it's easier to manage when you beat it to a fluffy slush.

Cabernet Sauvignon Ice

3/4 cup sugar

1 cup water

1 1/2 cups each Cabernet Sauvignon and white grape juice

3/4 cup lemon juice

Mint sprigs, optional

Red grapes, optional

In a 1- to 1 1/2-quart pan, combine sugar, water, and wine. Bring to boiling, then reduce heat and simmer gently for 5 minutes. Remove from heat; let cool.

Add grape juice and lemon juice; cover and chill until cold, at least 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 until you can break ice into chunks with a spoon.

Place ice, 1/3 to 1/2 at a time, in a food processor; whirl with on-off bursts at first, then steadily until ice is a velvety slush. Or beat all the ice with an electric mixer; start slowly, gradually increasing speed to high. Spoon into a container, cover, and freeze until solid (or up to 1 month). Garnish servings with mint and grapes. Makes about 5 cups, enough for 6 to 8 midmeal servings or 4 desserts.

Photo: Slender-stemmed goblet of crimson ice, served with mint sprig and red grapes, is an elegant dessert
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Oct 1, 1984
Words:290
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