RECIPE: CHIANTI AND RASPBERRY GRANITA WITH VANILLA ICE CREAM

I first became “intrigued” with Chianti after watching the famous scene (see the YOUTUBE clip below) from ‘Silence of the Lambs’ where Anthony Hopkins (who played the psycho cannibal Dr Hannibal Lecter) said to Jodie Foster, “A census taker once tried to test me. I ate his liver with some fava beans and a nice CHIANTI”. I can now see why Dr Lecter likes his Chianti …. yes, I am only talking about the Chianti!

The tangy taste of Chianti in this granita is amplified with the sweetness and tartness of the raspberries – a wonderful combination and agreed by my dinner guests when I served this as a dessert. Use a Chianti that you enjoy drinking as the wine flavour is prominent in this refreshing icy dessert. A great way to finish off a dinner party and the beauty is, it can be made several days ahead.

Ingredients – serves 6 to 12 (depending on granita serving size)

*400ml good quality Chianti (see my GLOSSARY post on CHIANTI)
*120ml water
*100g caster sugar
*½ tbsp liquid glucose
*2 strips lemon rind
200g frozen raspberries
Good quality vanilla ice cream – to serve

Method

Place all the * ingredients in a small stainless saucepan and simmer over high heat for 4 mins. Cool slightly and strain through a fine sieve into a shallow 30cm x 15cm dish. Scatter over raspberries.

Freeze for 4 to 6 hours then use a fork to break up the granita. Return dish to the freezer until ready to serve. Keeps well in the freezer for up to a week.

Chill serving glasses in the freezer for 20 mins. Place a scoop of ice cream in each glass and top with the granita. Serve immediately.