Wine Wednesday | Radiant Orchid Granita


Happy #WineWednesday! You know those projects that come across your desk and you just cringe at the thought of having to tackle them?  This one was it for me. I honestly can not remember being so stuck creatively – ever. When Pantone announced its color of the year for 2014, a part of me died inside. To go from Emerald Green (hello, best color EVER), to a bright purple hue inspired by my least favorite flower on the planet, seriously bummed me out. Fast forward a few weeks into 2014 and our PR firm was asking for us to whip up some sort of Radiant Orchid concoction. WHY.

I spent forever trying to figure out a way to make this happen.  I knew whatever wine we used needed to be virtually colorless (Sparkling) and that there needed to be some sort of mixer that was a borderline unnatural shade of purple to make the entire look come together.  I can’t say I’ve ever tested, tried and mixed so many ingredients in my life to make it happen, but it finally worked and I was floored with the results.  Of course the primary ingredient ended up being one simple, pretty natural thing – Blueberry Lemonade.  Seriously?  After all of that?!

You know how they say your greatest challenges often wind up being your biggest rewards?  This one was it.  I could not be happier with how it turned out.  Thank you, amazing PR firm for challenging me to think outside of the box… you girls absolutely rock :-)

Check out a few of my favorite outtakes from the shoot and the full recipe below.  Cheers!!!














Prep: 5 minutes
Total time: 3-6 hours

Serves: 8-10 (depending on glass size)

1 (750ml) bottle of ONEHOPE Sparkling Wine
1 liter blueberry lemonade

1) Pour blueberry lemonade into an 8″ x 8″ glass baking dish and freeze for 1-2 hours.
2) Carefully remove freezing lemonade from freezer. Using a fork, scrape the mixture until the consistency is slushy throughout (lemonade will be more frozen toward the outside edges of the dish when you start).
3) Put the mixture back in the freezer for 1-2 hours and repeat two more times. Scraping the mixture prevents it from freezing into a solid brick of ice and maintains the slushy, icy consistency that is so delicious about a granita :-)
4) Scoop granita mixture into glasses (we used champagne coups) and top with ONEHOPE Sparkling wine. Cheers!

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