Grape-Black Currant Granita

1. 1

   Combine the currant juice and sugar in a small saucepan and bring to a simmer over low heat.

2. 2

   Cook, stirring occasionally, until the sugar dissolves, about 4 minutes.

3. 3

   Transfer to an 8-inch-square stainless-steel or glass baking dish and let cool completely; stir in the grape juice.

4. 4

   Freeze until ice crystals begin forming around the edges, about 45 minutes.

5. 5

   Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.

6. 6

   Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.

No additional tips available.