Concord grapes are one of the joys of the fall, except for those pesky pits — the inspiration for this simple Concord Grape Granita. It’s utterly delicious and a wonderful way to eat this unique aromatic fruit. And since the grapes are cooked, this is granita also the perfect sweet treat to bring some fall joy to those on the neutropenic, low-fiber, bland diets, or those with sore mouths four of the trickier regimens that come with cancer treatment. Try this guaranteed treat.
1. Put the grapes into a small saucepan and cover with water. Add the sugar and bring to a boil. Turn the heat down to a simmer and cover. Cook for 20 – 30 minutes or until the skins are soft and the liquid syrupy. Add the lemon juice and cook 5 minutes more.
2. Press the fruit and syrup through a medium sieve into a ceramic bowl and let cool. Discard the seeds and any of the few tough skins that may be left behind in the sieve.
3. When the liquid is cool, put into the freezer. Every 15 to 20 minutes or so, scrape the icy crystals that form on the sides into the liquid. Keep doing this until the bowl is completely full of snowy textured crystals. Serve immediately or leave in the freezer until you are ready. If the granita hardens, fluff it up again with a fork.
Ann's Tips and Tricks
Although they aren’t so deliciously aromatic, this recipe will work well with other red or black skinned grapes. Be careful when adding the sugar though. Because of the grapes’ natural sweetness, a little sugar goes a long way.
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