Raspberry & Fig Sangria Granité

Batch Size:
Yield:

Main

AmountIngredient
Red Wine
Ruby Port
Water
Raspberry Puree
Fresh Figssliced
Granulated Sugar
Lemon Juice
Gelatin Sheets
Watercold
Orange Juice
Scaled ingredient total1,886 g

1 ingredient amount is excluded from this total because no weight or volume equivalency is available.

Prep Method 8

  1. 1.In a saucepan, heat the wines until warm, 105°F (40°C); ignite with a flame and let the alcohol burn off.
  2. 2.Add the water, puree, figs, sugar, and lemon juice.
  3. 3.Simmer for 15-20 minutes, or until the figs are broken down and very soft; set aside.
  4. 4.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
  5. 5.Stir the bloomed gelatin into the raspberry/fig mixture to dissolve.
  6. 6.Cool over an ice bath and add the orange juice. Strain.
  7. 7.Measure and adjust the °Brix between 15°-20° depending on your taste.
  8. 8.Pour into a shallow pan and begin to freeze, stirring every 15 minutes.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Red WineThis ingredient is not yet set with a purchase cost and unit—
Ruby PortThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Raspberry PureeThis ingredient is not yet set with a purchase cost and unit—
Fresh FigsThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1813
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Lemon JuiceThis ingredient is not yet set with a purchase cost and unit—
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Orange JuiceThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,700 g
Total Cost$0.1813
Cost Per G:$0.0001

Partial estimate; unpriced ingredients are excluded. 7% of ingredient weight is priced.

8 costing issues
  • Red Wine: no active USD purchase price with a convertible package size
  • Ruby Port: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Raspberry Puree: no active USD purchase price with a convertible package size
  • Fresh Figs: no active USD purchase price with a convertible package size
  • Lemon Juice: Density cannot convert count to mass
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Orange Juice: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data3 of 10 connected
!WaterAdd nutritional data500 g›✓Orange JuiceOrange juice, no pulp, not fortified, not from concentrate, refrigerated375 g›!Raspberry PureeAdd nutritional data255 g›!Fresh FigsAdd nutritional data227 g›!Red WineAdd nutritional data187 g›!Ruby PortAdd nutritional data187 g›✓Granulated SugarSugars, granulated125 g›!WaterAdd nutritional data25 g›!Gelatin SheetsAdd nutritional data5 g›✓Lemon JuiceLemon juice, raw›

Nutrition Facts

Serving size100 g

Amount per serving

Calories40

% Daily Value*

Total Fat 0g
0%
Sodium 0mg
0%
Total Carbohydrate 10g
3%
Protein 0g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 27% mapped. Scaled batch: 650 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details