Red and Green Grape Granitas with Muscat and Frozen Sugared Grapes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A favorite test-kitchen Muscat wine is Bonny Doon's Muscat Vin de Glacière from California. Ingredients:
2/3 cup water |
2/3 cup sugar |
1/4 cup fresh lemon juice |
3 cups green seedless grapes, stemmed (about 1 pound) |
3 cups red seedless grapes, stemmed (about 1 pound) |
6 small grape clusters (about 3 grapes per cluster) |
2 tablespoons plus 3/4 cup chilled muscat wine |
additional sugar (for dipping) |
Directions:
1. 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.
2. 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.
3. 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.)
4. 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.
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