Servings: Serves 8
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.
From the January 2008 issue of O, The Oprah Magazine
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