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1
Make grape ice: In a small saucepan, bring sugar and 1/3 cup water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved.
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2
Set aside.
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3
In a high-sided 9-inch baking pan, combine grape juice, lemon zest, lemon juice and salt.
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4
Stir in sugar water; cover with plastic and freeze 1 hour.
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5
Using a fork, scrape frozen crystals from sides of the pan into center; return to freezer.
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6
Repeat every 45 minutes until mixture is frozen, about 4 hours total.
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7
Make almond puree: Meanwhile, in a small saucepan, bring toasted almonds, milk and salt to a boil; reduce to a bare simmer.
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8
Cover and cook about 10 minutes.
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9
Transfer to a food processor; process until smooth, about 3 minutes.
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10
Cover and refrigerate up to 2 hours.
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11
One hour before serving, remove grape ice from freezer and scrape with a fork until light and fluffy; return to freezer.
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12
To serve, line 8 dishes with a dollop of almond puree.
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13
Top with shaved ice and a dash of sea salt and pepper.
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14
Serve immediately.
