Grape Granita

1. 1

   Rinse the grapes and remove them from the stems.

2. 2

   Cut them in half if the skins are thick and tough.

3. 3

   Cook the grapes with the sugar and 1/2 cup (125 ml) water in a medium-sized, nonreactive saucepan over medium heat, covered, stirring occasionally until the skins have burst and the grapes are soft and cooked through.

4. 4

   Pass the grapes through a food mill or press through a mesh strainer to separate the skins from the pulp.

5. 5

   Add the lemon juice and taste, adding some or all of the remaining water if you wish.

6. 6

   Freeze according to the instructions for freezing granita on page 145.

7. 7

   Grape Granita is lovely with Mascarpone Ice Cream (page 59) or Pear Sorbet (page 110).

8. 8

   To quickly separate grapes from their stems, put bunches of grapes in the bowl of a standing electric mixer.

9. 9

   Fit the mixer with the dough hook and turn it on at the lowest speed.

10. 10

    The hook will separate the stems easily from the grapes.

* Per serving · 4 servings · Values may vary.

No additional tips available.