HOW TO POUR WINE RECIPES

Steps:

• Place the juice and pared zest (cut into 6 pieces) of 1 orange into a large pan. Add a few pared pieces of zest from 1 lemon, 140g demerara sugar, 4 cloves, 1 cinnamon stick, 1 star anise and a thumb-sized piece of root ginger, thickly sliced.
• Pour over enough red wine – claret or equivalent – to cover the sugar (about 200ml). Heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for about 6 minutes, until syrupy.
• Reduce the heat and pour in the rest of the bottle of wine, plus 200ml water. Gently heat at a low simmer, being careful not to boil, for 20 minutes. Remove from the heat and set aside, covered, to cool completely.
• Strain the wine, discarding the peel and spices, and pour in a shallow freezable container that can hold 800ml. Cover and place in the freezer.
• After 1 hour, use a fork to gently scrape the frozen edges into the centre. Return to the freezer. Repeat every 30 minutes for about 3 hours, until all the liquid left has become a frozen, grainy mixture.
• Scrape the finished granita with a fork. Divide between bowls and garnish with pared orange zest. Serve immediately.

Steps:

• Add the wine, sugar, and unflavored gelatin to a saucepan over medium heat. Whisk constantly for 2-3 minutes until everything is dissolved, but not boiling.
• Using a food-safe syringe (like the one that comes with the gummy bear mold) or a measuring cup with a spout, slowly pour the warm gelatin mixture into the gummy bear molds.
• Refrigerate for approximately 30-60 minutes until the gelatin has hardened. Pop the bears out of the mold and store them in an airtight container in the fridge for up to one week.