Ingredients
Scale
- 1 cup water
- 1/2 cup sugar
- 3 cups seedless black or red grapes
- 1 1/2 cup grape juice, chilled
- 1 tsp. ground ginger
Instructions
- In a small saucepan, combine water and sugar.
- Over medium heat stir mixture until sugar is dissolved.
- Remove from heat and let cool.
- Once completely cooled, refrigerate for at least 30 minutes.
- In the meantime, place 3 cups grapes in a food processor or blender.
- Process until smooth.
- Using a fine mesh sieve set over a medium size bowl, strain grapes.
- Using a large spoon or rubber spatula, press solids through the sieve to extract juice.
- Discard peel.
- Stir in sugar syrup and chilled grape juice.
- Add ground ginger and stir until completely dissolved.
- Pour mixture into 13 x 9 baking pan.
- Cover with foil and freeze for 2 hours, until edges are slushy.
- Remove from freezer and with a metal spoon, stir mixture, scraping mixture off bottom and sides.
- Return to freezer and continue freezing for 3 more hours, scraping down sides and bottom every hour.
- Cover and freeze for 3 to 24 hours more.
- To serve, remove from freezer and let sit for 5 minutes.
- With the tines of a fork, scrape across the surface of the granita.
- Spoon into chilled dessert bowls.