Red Wine Granita

I spotted this delightful cup of frozen booziness on Apple Pie, Patis, & Pâté. I had some tasty Cabernet left over from making Goat Cheese Stuffed Pork Loin and couldn't think of a better time to experiment with it. It turned out pretty fabulous, all things considered. Some how my whole cloves mysteriously disappeared, so I was left using ground. I definitely added way too much, that's for sure. The cloves overpower nearly all the other flavors. Thankfully, I really like cloves (not quite this much, but enough) so it doesn't bother me too much. This is most definitely a recipe that's going to be made regularly throughout the summer.

I will warn you though, if you're a lightweight like me this stuff'll knock you right on your booty. I had only what you see in the glass and I was already starting to feel it. Of course, it is pretty much all booze...



Husband was having fun taking pictures while I held ice on my hand for the awesome burn I gave myself while cooking dinner.

If you look closely in the photo below where I'm fixing the lemon slice, you can see a tiny red dot on my left index finger. That's what happens when you're too lazy to get out your electric citrus juicer because, well, it is only two fruits and I don't really want to clean that whole damn thing for one orange and a lemon... blah, blah, blah. Yeah, get out the juicer, otherwise you're going to stab yourself in the hand with a fork tine like a jackass.