RED AND GREEN GRAPE GRANITAS WITH MUSCAT AND FROZEN SUGARED GRAPES

Red and Green Grape Granitas with Muscat and Frozen Sugared Grapes image

Yield Makes 6 servings

Number Of Ingredients 8

Previous Next

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

Steps:

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.
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.
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. (Granitas and grapes can be made 1 day ahead. Cover separately and keep frozen.)
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.