The best grapes to use for making this granita are bold-tasting varieties. Full-flavored dark Muscat grapes are perfect, as are Concord grapes, sometimes referred to by winemakers as tasting “foxy.” Speaking of winemakers, just about any grapes used for winemaking make excellent granita. Don’t use the common seedless grapes found in supermarkets, though, since they don’t have much flavor once cooked. The amount of water will depend on the type of grapes you use. Before adding the water, taste the mixture. Add the smaller amount of water, and then taste it again to see if it needs more.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Rinse the grapes and remove them from the stems. Cut them in half if the skins are thick and tough. Cook the grapes with the sugar and 1/2 cup (125 ml) water in a medium-sized, nonreactive saucepan over medium heat, covered, stirring occasionally until the skins have burst and the grapes are soft and cooked through.
Step 2
Pass the grapes through a food mill or press through a mesh strainer to separate the skins from the pulp. Add the lemon juice and taste, adding some or all of the remaining water if you wish. Freeze according to the instructions for freezing granita on page 145.
Perfect Pairings
Step 3
Grape Granita is lovely with Mascarpone Ice Cream (page 59) or Pear Sorbet (page 110).
No Separation Anxiety
Step 4
To quickly separate grapes from their stems, put bunches of grapes in the bowl of a standing electric mixer. Fit the mixer with the dough hook and turn it on at the lowest speed. The hook will separate the stems easily from the grapes.
