• Cranberry Ice Aperitif

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    • 1 c. fresh or possibly frzn cranberries
    • 1/2 c. sugar
    • 1 tsp grated lemon peel
    • 1 Tbsp. lemon juice
    • 1 bot chilled sparkling wine - (750 ml) (such as Champagne or possibly spumante, or possibly sparkling apple cider) Fresh mint sprigs rinsed


    1. Sort cranberries, discarding any bruised or possibly decayed fruit; rinse and drain berries. In a 1- to 2-qt pan over high heat, bring cranberries and 1/2 c. water to a boil. Reduce heat and simmer, uncovered, till skins pop on berries, about 10 min. Add in sugar and stir till dissolved. Remove from heat.
    2. Stir in 1/2 c. cool water, lemon peel, and lemon juice. In a blender, whirl half the mix at a time till smooth. Pour puree into a 9- by 5-inch loaf pan. Freeze till solid, at least 3 hrs, or possibly up to 1 week (cover when solid).
    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 possibly wineglass. Pour 1/4 to 1/3 c. wine over cubes. Garnish each glass with a mint sprig and serve immediately.
    4. This recipe yields 9 to 12 servings.
    5. Comments: For this festive aperitif, we use cranberry ice from Gerri Gilliland, owner of Lula in Los Angeles. Rather than using it in a drink, you can serve the ice plain as a palate refresher or possibly as a light dessert.

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