Terrano grapes are 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 wine is also known as “Blood of Carso” for its intense red color. The grapes are grown on a peculiar bright red soil rich in salts, beneath which exist thousands of sinkholes. The wines of this area reflect the strong and intense character of the land that produces them.
The combination of a fresh acidity and aromas of forest fruit, make Terrano wine perfect to prepare a scrumptious and refreshing granita.
🍷 Francesca & Marinella🍴
|Preparation Time: |
|Frozen Time: |
4 h – 30 min
|TOTAL TIME: |
4h – 50 min
- 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.