Terrano wine is cultivated in two European nations, Italy and Slovenia, but the soil is the same: the Carso. The Carso (Karst) is a plain situated above the Central European city of Trieste (in Friuli Venezia Giulia Region of northeastern Italy) and neighboring Slovenia.
Terrano is also known as “Blood of Carso” for its color. This red wine grape is grown on a peculiar bright red soil, beneath which exist thousands of sinkholes.
The combination of a fresh acidity and aromas of forest fruit, make this red wine perfect to prepare a scrumptious and refreshing granita.
INGREDIENTS for 6-8 servings
1/2 cup (4 oz./125 g) sugar
1 bottle (750 ml) Terrano red wine
1 cup (8 fl. oz./250 ml) water
In a saucepan over medium-high heat, stir together the sugar and the water. Bring to a boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to a boil, remove from the heat and let cool. When mixture has cooled completely, stir in the wine.
Pour the mixture into a shallow pan (mixture should come about 2 cm up the side of the pan) and place in freezer for at least 4 hours, occasionally scraping and stirring with a fork.
Once mixture is thoroughly frozen, scrap again with a fork and place in freezer another half hour before serving.
Spoon granita into small chilled glasses and serve immediately.
Tips: if you don’t find a bottle of Terrano you can easily use another fruity red wine.