Muscatel & Green Grape Granita
TIME/SERVINGS
Makes: 4 to 6 servings
From: The New Spanish Table , by Anya von Bremzen
I love serving shot glasses of this refreshing granita as a palate cleanser with a cheese course. If you can’t find Muscatel, a sweet Riesling will also be great. As a variation, try this with red grapes and red dessert wine.
INGREDIENTS
INSTRUCTIONS
- Place the grapes in a food processor and purée until smooth, then let stand for 30 minutes. Strain the grapes through a fine sieve into a bowl, pressing on the solids with the back of a large spoon and scraping the bottom of the sieve; discard the solids. Add the Muscatel, lemon juice, and sugar and stir well.
- Cover the granita with aluminum foil and place it on a level shelf in the freezer. Freeze until ice crystals begin to form on the sides and the bottom of the bowl, about 30 minutes, then stir it with a fork and return it to the freezer. Keep stirring and mashing the granita as the ice crystals continue to form, about every 30 minutes or so, until all the liquid has been completely frozen. This should take about 3 hours.
- Then, fluff and mash the granita one final time and leave it in the freezer for another 20 minutes or so before serving.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
>Spanish white muscatel, Italian moscato, or American muscat
It's moscatel, not muscatel in Spanish (from moscatell in Catalán).
I've done variations of this, but I seem to always get too impatient or get busy doing something and let it freeze too long... I love granizado de horchata.