A week after Passover has ended and all you want to do is get rid of all that leftover matzoh and Manishevitz. You want to free yourself from the bondage of constipation and bad kosher wine. Over at The Faster Times, Sarah Sliwa doesn’t want you to think that way. She’d rather you embrace your leftovers, rather than throw them away, and has come up with a few clever recipes to help you do so. We spent last night getting drunk off the one below, so we’re quite thankful to Ms. Sliwa for the recipe.
Manishevitz Granita
This recipe is a basic tool guide. I have no clue how much you have leftover. You may only have enough for an ice cube, which just might be one of my better ideas. Manishevitz ice cubes in your iced tea! Club soda! 32 oz Dunkin Donuts Marshmallow Almond Meatloaf iced coffee!
Ingredients: Manishevitz (preferably Concord Grape or Elderberry) Water Juice and zest of 1-2 limes (or lemon) Pinch of salt
Equipment: Freezer proof flat bottomed dish Fork Oven timer if you’re forgetful
1. Combine Manishevitz with enough water so it’s flavorful, but less medicinal. 2. Stir in the zest and juice to taste, starting with a pinch of zest and 1 tsp of juice. 3. Taste the mixture. You want an intensely flavored base. If it’s too dilute, add more "wine". If it’s too syrupy, add more water and more lime juice. 4. Pour the mixture into container and freeze uncovered for 1 hour. 5. After 1 hour, drag a fork through the granita to break up any ice solidifying on the top of the granita and sides of the mold. If your base is boozier, it will take longer to freeze. 6. Return to freezer and continue breaking up the ice clumps every 15 minutes for about 1 hour. This helps ensure the granita will be slushy rather than shards-like. Shardy should be a word, right? Drag the fork through the mixture well and scrape the sides, but do not press the ice crystals down. 7. Once the mixture is solid enough that you can’t drag the fork through it, cover the baking mold with plastic wrap and freeze at least 1 hour.
To serve: Place a spoon and the serving bowl(s)/cup(s) in the freezer for 10 minutes. Use the cold spoon to quickly scrape across the top of the granita, allowing the shavings to pile up in a mound, until you hit the bottom of the dish. Return the container to the freezer for 5 minutes. Scoop granita into cold glasses and serve at once.
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