- Craig Claiborne born (1920)
Concord Grape Granita
- 1/4 Cup sugar
- 2 Cups Concord grape juice
- Grated zest of 1 lime
- 1/4 Cup fresh lime juice
- 4 sprigs fresh mint
- Fleur de sel, for garnish
Concord grapes are so sweet and juicy that they seem to explode in your mouth. Using the juice to make an icy granita is one of my favorite ways to enjoy this superfood. The addition of lime provides a nice tart flavor to balance out some of the sweetness. The fresh mint infused into the syrup and the sprinkle of salt gives it a bit of finesse and makes this light dessert even more refreshing. This is a perfect recipe for splurging on a high-quality sea salt like fleur de sel — sprinkled over the granita just before serving will give it a burst of flavor, visual appeal, and even texture.
Recipe courtesy of Kitchen Confidence by Kelsey Nixon
In a medium saucepan set over medium-high heat, combine the sugar, ½ cup of the grape juice, the lime zest, lime juice, and mint sprigs. Bring to a simmer, stirring to dissolve the sugar, and cook for 3 minutes. Remove the pan from the heat. Let cool for about 20 minutes.
Remove the mint sprigs and stir in the remaining 1½ cups grape juice. Pour the mixture into a 9 by 13-inch glass baking dish. Put the dish into the freezer. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep the granita light and fluffy. Continue scraping every 30 minutes for at least 2 hours until an icy slush has formed.
Scrape the granita into glasses, sprinkle with a little fleur de sel, and serve.