Granita is the simplest frozen dish ever – just a mixture of fruit, sugar and water. It makes a refreshing snack on a hot day like today, can be used as a dessert, or served alongside cheese. I like to think of it as a gourmet popsicle.
There are plenty of recipes out there for granitas of all kinds of fruit, but the only ones for grapes I found were for cultivated grapes. The wild grapes have so much more flavour and colour, not to mention nutrition. Also, I have just too many grapes and felt it was time I experimented some more.
1. Make a sugar syrup of 3 cups sugar and 1 cup water. Just mix these, heat and stir until all the sugar crystals have dissolved. Set aside to cool. If you don’t use all of it, you can put it aside for ice teas, lemonades, etc,
2. Remove the berries and put in a saucepan. Cover with water, bring to a boil, and simmer for about five minutes. Strain, discard seeds and skins, and return to the saucepan.
3. For 3 cups of juice, add 3 cups of sugar syrup and the juice of 1 lemon. Mix together and pour into a container with a lid to be frozen. Once it starts to freeze, break up the ice with a fork. Repeat this about every 45 minutes until the mixture is frozen right through.
Tip: Use a shallow container with a tight fitting lid. It will freeze much more quickly. Also, when adding the sugar, don’t add it all at once so you can test for sweetness. If you pick your grapes after the first frost, they will be sweeter than the ones I am using, so might require less sugar.