| RECIPE
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Concord grape granita
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Total time: About 12 minutes
Servings: 6 to 8
Ingredients
2 pounds Concord grapes (about 6 cups stemmed grapes)
2 cups Beaujolais, divided
1/4 teaspoon cracked black pepper
5 whole cloves
1/2 cup sugar
Method
1. In a medium saucepan, combine the grapes, 1 cup of the wine, the
black pepper, cloves and sugar and bring to a boil over high heat.
Reduce heat and simmer 3 minutes. Remove from the heat and stir in the
remaining wine. Strain through a cheesecloth-lined fine-mesh strainer,
pressing the grapes with the back of a wooden spoon to extract any
juice. Discard grapes.
2. Place the mixture in a wide, shallow glass baking dish and cover
loosely with foil. Place the dish in the freezer, and leave it 2 to 3
hours until the granita freezes solid. Before serving, place the frozen
granita in the refrigerator to soften slightly. To achieve a slushy
texture, scrape the granita with a fork into serving bowls. Serve
immediately.
Source From Campanile chef-owner Mark Peel. He recommends using Beaujolais for its relatively low alcohol content.
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