Red Grape Granita Food

RED GRAPE GRANITA

Steps:

• In a saucepan combine the wine, the sugar, and 1 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. Simmer the syrup for 5 minutes and let it cool. In a blender or food processor purée the grapes with the syrup and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Stir in 1 cup cold water and the lemon juice and chill the mixture, covered, until it is cold. Stir the mixture, transfer it to 2 metal ice cube trays without dividers or a shallow metal bowl, and freeze it, stirring with a fork every 20 to 30 minutes and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve it in chilled bowls.

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.

GRAPEFRUIT GRANITA

Steps:

• Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours.
• To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Garnish with small sprigs of fresh mint.

RED AND GREEN GRAPE GRANITAS WITH MUSCAT AND FROZEN SUGARED GRAPES

Steps:

• Combine 2/3 cup water and 2/3 cup sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Boil 1 minute. Cool syrup. Stir in lemon juice.
• Puree green grapes and half of lemon syrup in blender (some bits of grape peel will remain). Transfer to 13x9x2-inch metal pan. Puree red grapes and remaining lemon syrup in blender. Transfer to another 13x9x2-inch metal pan. Freeze 1 hour. Stir with fork every hour until frozen, about 4 hours.
• Meanwhile, dip grape clusters into 2 tablespoons Muscat wine to moisten, then dip grapes into sugar to coat. Place grapes on small tray and freeze until frozen, about 4 hours. (Granitas and grapes can be made 1 day ahead. Cover separately and keep frozen.)
• Using fork, scrape granitas down length of pan, forming icy flakes. Pour 2 tablespoons Muscat wine into each of 6 wide glasses. Divide green grape granita equally among glasses. Spoon red grape granita alongside green grape granita in each glass. Garnish each with sugared grape cluster and serve.

RED WINE GRANITA

Steps:

• Combine wine and fructose in a medium saucepan. Bring to a boil, and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex pie plate. Freeze until firm, about 4 hours.

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.