| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Dry red wine |
| 1/4 |
c |
Sugar |
| 3/4 |
lb |
Red seedless grapes |
| 1 |
tb |
Fresh lemon juice; or to taste |
INSTRUCTIONS
In a saucepan combine the wine, the sugar, and 1 cup water and bring the
mixture to a boil, stirring until the sugar is dissolved. Simmer the syrup
for 5 minutes and let it cool. In a blender or food processor puree the
grapes with the syrup and strain the puree through a fine sieve into a
bowl, pressing hard on the solids. Stir in 1 cup cold water and the lemon
juice and chill the mixture, covered, until it is cold. Stir the mixture,
transfer it to 2 metal ice cube trays without dividers or a shallow metal
bowl, and freeze it, stirring with a fork every 20 to 30 minutes and
crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but
not frozen solid. Scrape the granita with a fork to lighten the texture and
serve it in chilled bowls.
Makes about 1 quart.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
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