This slushy frozen treat is a throwback to days of snow cones past, in the best way possible. Super-grapey Concord grapes, plus a splash of verjus (a tart vinegar-like grape juice), lend a sweet, tart, fresh, grown-up spin on the childhood favorite.
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- 1 lb. stemless Concord grapes
- 1⁄3 cup sugar
- 2 tbsp. verjus
- 10 large mint leaves
- Juice of 1 lemon
- Kosher salt
- In a blender, combine the grapes with the sugar, verjus, mint leaves, and lemon juice. Season with salt and purée until slightly chunky. Let the purée stand for 20 minutes, then scrape the purée into a fine sieve and press the purée into a bowl; discard the solids.
- Pour the purée into a 9-by-13-inch baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the purée every 30 minutes, scraping the edges and breaking up any ice chunks, until the granita is slushy and frozen, about 3 hours total. Spoon the granita into chilled bowls to serve.