Green Grape Granita
This refreshing icy treat is a great finish to a big meal. It's like a white wine popsicle!
Servings: Serves 4–6
Ingredients
Directions
In a food processor, puree grapes. Set mixture aside at least 20 minutes to allow skins to flavor juice.
Strain the puree through a fine sieve, pressing solids down with the back of a spoon; discard solids. Mix in water or wine, lemon juice and sugar. Taste and adjust sweetness, adding more sugar if needed. Freeze granita using one of the methods described below.
Spoon granita into dishes and serve immediately.
Recommended technique
Classic Granita Method:
Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).
Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.
Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, "rake" with a fork to loosen the granita and spoon into serving dishes.
Quick Granita Method:
Note: This method is faster, but the granita will have a different texture—less icy and more slushy.
Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid. Process the cubes in a food processor when you're ready to serve.
Strain the puree through a fine sieve, pressing solids down with the back of a spoon; discard solids. Mix in water or wine, lemon juice and sugar. Taste and adjust sweetness, adding more sugar if needed. Freeze granita using one of the methods described below.
Spoon granita into dishes and serve immediately.
Recommended technique
Classic Granita Method:
Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).
Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.
Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, "rake" with a fork to loosen the granita and spoon into serving dishes.
Quick Granita Method:
Note: This method is faster, but the granita will have a different texture—less icy and more slushy.
Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid. Process the cubes in a food processor when you're ready to serve.
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