• 1/4 cup sugar
• 2 cups Concord grape juice
• Finely grated zest and juice of 1/2 lemon
• 1/8 tsp. salt

• 1/4 cup slivered almonds , toasted
• 1/4 cup 2 percent milk
• 1/8 tsp. salt
• 1/2 to 1 tsp. mild sea salt
• 1/4 tsp. freshly (and finely) ground black pepper , or to taste

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. Set aside.

In a high-sided 9-inch baking pan, combine grape juice, lemon zest, lemon juice, and salt. Stir in sugar water; cover with plastic and freeze 1 hour. Using a fork, scrape frozen crystals from sides of the pan into center; return to freezer. Repeat every 45 minutes until mixture is frozen, about 4 hours total.

Make almond puree: Meanwhile, in a small saucepan, bring toasted almonds, milk, and salt to a boil; reduce to a bare simmer. Cover and cook about 10 minutes. Transfer to a food processor; process until smooth, about 3 minutes. Cover and refrigerate up to 2 hours.

One hour before serving, remove grape ice from freezer and scrape with a fork until light and fluffy; return to freezer.

To serve, line 8 dishes with a dollop of almond puree. Top with shaved ice and a dash of sea salt and pepper. Serve immediately.