Summer Sipping with Clos du Bois



 

Plus: a cool dessert to try at home!
Summer is around the corner, and we know that meals on the patio or backyard will be plentiful this season! We recently sat down for a lovely meal with Montreal Gazette food critic Lesley Chesterman, who paired her creations with Clos du Bois chardonnay, a fresh and accessible white wine that is the perfect companion to any summer meal, especially where grilled meats are concerned.

Chesterman treated us to a delicious feast of red pepper and cheddar quiche, a salade niçoise, and pork tenderloin with peaches. But the capper is what stunned us most: a refreshing granita made with Clos du Bois chardonnay! Both sweet and tart, and with the right amount of kick, here is the recipe below for you to attempt at home. (It really is quite simple to whip up.) But be warned: this slushy concoction isn’t for the kiddies!

CLOS_DU_BOIS_INTERNAL

Chardonnay Granita (serves 8)

Ingredients
Base syrup:
1 c. sugar
200mL water
2 tbsp. white corn syrup
1 lemon, juiced
1 vanilla bean, split and scraped

Granita:
1 bottle (570mL) Clos du Bois chardonnay, chilled
200mL water

Garnish:
Lemon zest

Instructions
In a small saucepan, heat the water and sugar together along with the split and scraped vanilla bean. Squeeze the lemon juice into the syrup and then cut the peel into large pieces and add to the syrup.

Bring it all to a boil, reduce to a simmer and cook for a few minutes. Remove from heat, cover and let infuse until the syrup comes to room temperature.

Strain the mix and save 400mL (it will be most of it). Whisk together with the wine and the 200mL of water, then pour the mixture into a shallow pan and freeze overnight until firm. Place eight wine glasses in the freezer to chill.

Using a metal spoon, scrape the mixture lengthwise from the top to the bottom of the pan, and divide the granita among the glasses. Serve solo, or topped with lemon zest.

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