Black Grape Granita Food

GRAPE-BLACK CURRANT GRANITA

Steps:

• Combine the currant juice and sugar in a small saucepan and bring to a simmer over low heat. Cook, stirring occasionally, until the sugar dissolves, about 4 minutes. Transfer to an 8-inch-square stainless-steel or glass baking dish and let cool completely; stir in the grape juice.
• Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.

SPARKLING GRAPEFRUIT GRANITA

Steps:

• Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
• Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.

BLACK GRAPE GRANITA

Steps:

• Blend the black grapes and bananas to a fine purée in a food processor. Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.
• Freeze in a shallow container till set.
• Transfer to a blender and liquidise till it is slushy.
• Serve scoops of the mixture in 4 individual bowls or long stemmed glasses.
• Serve immediately.

GREEN GRAPE GRANITA

Steps:

• Blend grapes, juices and mint until smooth.
• Freeze mixture in shallow baking pan until it's almost solid - 1 to 2 hours depending on your freezer.
• Remove from freezer, break up pieces and blend in blender again.
• Serve with lime wedge.