Green Grape Granita

1. 1

   In a saucepan combine the wine, the sugar, and 1 cup water and bring the mixture to a boil, stirring until the sugar is dissolved.

2. 2

   Simmer the syrup for 5 minutes and let it cool.

3. 3

   In a blender or food processor puree the grapes, add the syrup, and blend the mixture well.

4. 4

   Strain the puree through a fine sieve into a bowl, pressing hard on the solids, stir in 1 cup cold water and the lemon juice, and chill the mixture, covered, for 1 to 2 hours, or until it is cold.

5. 5

   The mixture may be made up to this point 1 day in advance and kept covered and chilled.

6. 6

   Stir the mixture, transfer it to 2 metal ice cube trays without the dividers or a shallow metal bowl, and freeze it, stirring it with a fork every 20 to 30 minutes depending on the temperature of the freezer and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen hard.

7. 7

   Scrape the granita with a fork to lighten the texture and serve it in chilled bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.