Ingredients: 4 black peppercorns,2 tablespoons crème de cassis liqueur,1 sprig fresh rosemary,4 1/2 teaspoons Knox unflavored powdered gelatin,2 cups half and half,2 cups heavy cream,1 tablespoon fresh lemon juice,1/2 cup sugar,1 vanilla bean, split lengthwise,6 tablespoons cold water,1 1/2 cups of Apothic Red Wine
Instructions:
- Combine all ingredients into a medium saucepan over medium-low heat & simmer 10 to 15 minutes.Cool completely to room temp. Strain into a shallow airtight container; Cover & place in the freezer 2 hours.Take a fork & scrape the surface of the granita to form icy crystals (think of a snow cone).
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