Red and Green Grape Granitas with Muscat and Frozen Sugared Grapes

ingredients

• 2/3 cup water
• 2/3 cup sugar
• 1/4 cup fresh lemon juice
• 3 cups green seedless grapes, stemmed (about 1 pound)
• 3 cups red seedless grapes, stemmed (about 1 pound)
• 6 small grape clusters (about 3 grapes per cluster)
• 2 tablespoons plus 3/4 cup chilled Muscat wine
• Additional sugar (for dipping)

directions

Combine 2/3 cup water and 2/3 cup sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Boil 1 minute. Cool syrup. Stir in lemon juice.

Puree green grapes and half of lemon syrup in blender (some bits of grape peel will remain). Transfer to 13x9x2 inch metal pan. Puree red grapes and remaining lemon syrup in blender. Transfer to another 13x9x2 inch metal pan. Freeze 1 hour. Stir with fork every hour until frozen, about 4 hours.

Meanwhile, dip grape clusters into 2 tablespoons Muscat wine to moisten, then dip grapes into sugar to coat. Place grapes on small tray and freeze until frozen, about 4 hours. (Granitas and grapes can be made 1 day ahead. Cover separately and keep frozen.)

Using fork, scrape granitas down length of pan, forming icy flakes. Pour 2 tablespoons Muscat wine into each of 6 wide glasses. Divide green grape granita equally among glasses. Spoon red grape granita alongside green grape granita in each glass. Garnish each with sugared grape cluster and serve.