Concord Grape Granita

Serves
makes 4 cups
Time
3 hours 40 minutes

PAUL SIRISALEE | FOOD STYLING: EUGENE JHO

Published on February 2, 2016

This slushy frozen treat is a throwback to days of snow cones past, in the best way possible. Super-grapey Concord grapes, plus a splash of verjus (a tart vinegar-like grape juice), lend a sweet, tart, fresh, grown-up spin on the childhood favorite.

Featured in: 10 Ingredients We're Obsessed With

Ingredients

1 lb. stemless Concord grapes
¹⁄₃ cup sugar
2 tbsp. verjus
10 large mint leaves
Juice of 1 lemon
Kosher salt

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Instructions

Step 1

In a blender, combine the grapes with the sugar, verjus, mint leaves, and lemon juice. Season with salt and purée until slightly chunky. Let the purée stand for 20 minutes, then scrape the purée into a fine sieve and press the purée into a bowl; discard the solids.

Step 2

Pour the purée into a 9-by-13-inch baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the purée every 30 minutes, scraping the edges and breaking up any ice chunks, until the granita is slushy and frozen, about 3 hours total. Spoon the granita into chilled bowls to serve.

In a blender, combine the grapes with the sugar, verjus, mint leaves, and lemon juice. Season with salt and purée until slightly chunky. Let the purée stand for 20 minutes, then scrape the purée into a fine sieve and press the purée into a bowl; discard the solids.
Pour the purée into a 9-by-13-inch baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the purée every 30 minutes, scraping the edges and breaking up any ice chunks, until the granita is slushy and frozen, about 3 hours total. Spoon the granita into chilled bowls to serve.