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Concord grape granita

Concord grape granita
Los Angeles Times

They're the Marlon Brando of grapes: intense, explosive and (hey, if we're talking about the later years) round. Concord grapes -- their dark blue-purple skins give them a brooding quality, their stubborn seeds might amount to difficult behavior. But what ... Read more

Total time: About 12 minutes | Serves 6 to 8
  • 2 pounds Concord grapes (about 6 cups stemmed grapes)
  • 2 cups Beaujolais, divided
  • 1/4 teaspoon cracked black pepper
  • 5 whole cloves
  • 1/2 cup sugar

Step 1In a medium saucepan, combine the grapes, 1 cup of the wine, the black pepper, cloves and sugar and bring to a boil over high heat. Reduce heat and simmer 3 minutes. Remove from the heat and stir in the remaining wine. Strain through a cheesecloth-lined fine-mesh strainer, pressing the grapes with the back of a wooden spoon to extract any juice. Discard grapes.

Step 2Place the mixture in a wide, shallow glass baking dish and cover loosely with foil. Place the dish in the freezer, and leave it 2 to 3 hours until the granita freezes solid. Before serving, place the frozen granita in the refrigerator to soften slightly. To achieve a slushy texture, scrape the granita with a fork into serving bowls. Serve immediately.

Note: From Campanile chef-owner Mark Peel. He recommends using Beaujolais for its relatively low alcohol content.


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