GRAPES
Level 1
Grapevine Ice
Yields approximately 2 cups*
- a Marlene Samuels creation -
Guilty of over-buying grapes because they were sweet and gorgeous, and now you're stuck with a bunch that's lost that crisp, fresh crunch? We do it all the time and love these two gourmet rescues: one a sorbet and the other a granita. Garnish with a cigar-shaped cookie sticking out of the top.
* recipe doubles easily
4 cups past peak grapes, rinsed and stem-free
2 Tbsp. super-fine sugar**
1 cup water
1 tsp. lemon juice
1 tsp. vodka
Preferred cookware: non-reactive, stainless steel pot
- In a medium size pot, combine all ingredients, except vodka or rum. Cook on medium heat until mixture begins to bubble stirring constantly.
- Reduce heat to low, cover pot, leaving a small air vent.
- Cook for 20 minutes, stirring occasionally.
- Remove from heat and allow mixture to come to room temperature.
- Pour mixture in batches in a food processor fitted with a steel blade (or blender), and puree until smooth.
- Add vodka and blend well with wooden spoon.
*If you don't have super-fine sugar on hand, dissolve 2 tablespoons of granulated sugar in 1/3 cup hot water.
To make granita: Pour mixture into a glass pan and place in the freezer. Using a fork, stir mixture every 2-3 hours to break up the crystals until the desired texture is achieved. If freezing overnight, cut the granita into bite-size blocks, just like you would for freshly baked brownies.
