Grape Granita

Directions

1. 1
   Rinse the grapes and remove them from the stems.
2. 2
   Cut them in half if the skins are thick and tough.
3. 3
   Cook the grapes with the sugar and 1/2 cup (125 ml) water in a medium-sized, nonreactive saucepan over medium heat, covered, stirring occasionally until the skins have burst and the grapes are soft and cooked through.
4. 4
   Pass the grapes through a food mill or press through a mesh strainer to separate the skins from the pulp.
5. 5
   Add the lemon juice and taste, adding some or all of the remaining water if you wish.
6. 6
   Freeze according to the instructions for freezing granita on page 145.
7. 7
   Grape Granita is lovely with Mascarpone Ice Cream (page 59) or Pear Sorbet (page 110).
8. 8
   To quickly separate grapes from their stems, put bunches of grapes in the bowl of a standing electric mixer.
9. 9
   Fit the mixer with the dough hook and turn it on at the lowest speed.
10. 10
    The hook will separate the stems easily from the grapes.