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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
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Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Oct 1, 1984
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