Grape Black Currant Granita Recipes

Steps:

• Place all ingredients in a cocktail shaker with ice. Shake vigorously until chilled and well combined. Put a scoop of ice in a highball or cooler glass. Pour cocktail over ice. Zest an orange to make a twist. Rub around rim of glass, twist and place in glass to garnish.

Steps:

• Combine the currant juice and sugar in a small saucepan and bring to a simmer over low heat. Cook, stirring occasionally, until the sugar dissolves, about 4 minutes. Transfer to an 8-inch-square stainless-steel or glass baking dish and let cool completely; stir in the grape juice.
• Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.

Steps:

• Puree grapes, sugar, lemon zest and juice in blender until mixture is smooth. Place mixture in a saucepan and bring to boil over high heat. Let boil 30 seconds, then remove from heat. Strain puree through fine strainer and discard solids. Stir vodka into puree. Let mixture chill in refrigerator, then place in an ice cream freezer according to manufacturer instructions or freeze in a shallow pan, stirring every 10-15 minutes until frozen.
• Nutritional analysis per serving: Calories 163; Protein 1 g; Fat 1 g; Calories from Fat 5 %; Carbohydrates 41 g; Cholesterol 0 mg; Fiber 1.6 g; Sodium 3 mg.

Steps:

• Pour juice in a champagne flute and top with Prosecco.

Steps:

• Put 6 or 7 glasses in the refrigerator to chill.
• Cook 3 cups water, the mint and sugar in a medium saucepan over medium-high heat, stirring occasionally, until the sugar is dissolved, about 2 minutes. Strain through a fine-mesh strainer into a medium bowl, pressing on the mint with the back of a spoon to extract all the juices. Let cool completely, or chill over an ice bath.
• Stir in the bourbon, and pour into a 3-quart (9-by-13-inch) glass or metal baking pan. Cover with plastic wrap, and freeze overnight.
• Scrape the surface of the ice with a fork in long, light strokes to create a snowy texture. Break up any remaining lumps. Freeze the granita again for at least 2 hours before serving. Fifteen minutes before you are ready to serve, put 6 to 7 glasses in the refrigerator to chill. Serve the granita in the glasses, garnished with fresh mint leaves.