This is a variation on a recipe from The New Spanish Table, by Anya von Bremzen.
We served this in green crystal goblets as a palate cleanser between courses. It was super-fab-u-listic! Serve with cheese in a cheese course or for dessert.
- * 1 pound seedless green grapes
- * 1/2 cup white dessert wine such as Spanish white
- Muscatel, Italian Moscato, or American Muscat
- * 2 tablespoons fresh lemon juice
- * 2 tablespoons superfine sugar, or more to taste
<li>. Place the grapes in a food processor and purÃ©e until smooth, then let stand for 30 minutes. Strain the grapes through a fine sieve into a bowl, pressing on the solids with the back of a large spoon and scraping the bottom of the sieve; discard the solids. Add the Muscatel, lemon juice, and sugar and stir well.</li>
<li>. Cover the granita with aluminum foil and place it on a level shelf in the freezer. Freeze until ice crystals begin to form on the sides and the bottom of the bowl, about 30 minutes, then stir it with a fork and return it to the freezer. Keep stirring and mashing the granita as the ice crystals continue to form, about every 30 minutes or so, until all the liquid has been completely frozen. This should take about 3 hours.</li>
<li>. Then, fluff and mash the granita one final time and leave it in the freezer for another 20 minutes or so before serving.</li>
<p>There have been times when it never froze adequately. It didn't stop us from enjoying it all the same.
We've also saved the grape solids from the sieve and made a "peasant version" which was also very good.</p>
Recipe is courtesy of: This is a variation on a recipe from CHOW