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Cranberry Ice Aperitif





Yields
Makes 9 to 12 servings

Notes: For this festive aperitif, we use cranberry ice from Gerri Gilliland, owner of Lula in Los Angeles. Rather than using the ice in a drink, you can serve it plain as a palate refresher or as a light dessert.

 1 cup fresh or frozen cranberries
 1/2 cup sugar
 1 teaspoon grated lemon peel
 1 tablespoon lemon juice
 1 bottle (750 ml.) chilled sparkling wine such as Champagne or spumante, or sparkling apple cider
  Fresh mint sprigs, rinsed
Step 1
1

Sort cranberries, discarding any bruised or decayed fruit; rinse and drain berries. In a 1- to 2-quart pan over high heat, bring cranberries and 1/2 cup water to a boil. Reduce heat and simmer, uncovered, until skins pop on berries, about 10 minutes. Add sugar and stir until dissolved. Remove from heat.

Step 2
2

Stir in 1/2 cup cold water, lemon peel, and lemon juice. In a blender, whirl half the mixture at a time until smooth. Pour purée into a 9- by 5-inch loaf pan. Freeze until solid, at least 3 hours or up to 1 week (cover when solid).

Step 3
3

Cut cranberry ice into 1-inch cubes. With a wide spatula, lift cubes out of pan and drop three into each Champagne flute or wineglass. Pour 1/4 to 1/3 cup wine over cubes. Garnish each glass with a mint sprig and serve immediately.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 79Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.6mg1%
Total Carbohydrate 10g4%

Dietary Fiber 0.3g2%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.