Bon Appetit/August 2004

Red and Green Grape Granitas with Muscat and Frozen Sugared Grapes
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2/3 cup water 2/3 cup sugar 1/4 cup fresh lemon juice
3 cups green seedless grapes, stemmed (about 1 pound) 6 small grape clusters (about 3 grapes pe cluster) 2 tablespoons plus 3/4 cup chilled Muscat wine
additionl sugar (for dipping)



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.
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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