Recipe submitted by local WDFM customer Marc Barrett.
Note: The granita is easy once the seeds are removed.
Wash and stem the grapes (2lbs).
Add about 3/4 – 1 cup of water , 2/3 cup of sugar to the grapes in a medium sauce pan. Heat over medium heat until just a simmer. Continue to simmer for about 10 minutes. Remove from heat and while still warm add 2 sprigs of fresh mint. Remove mint after 10-15 minutes. If too hot, the mint flavor will still be okay but not as defined. If too hot, the mint wilts and loses it bright green color.
The easiest way to deal with the seeds is to use a food mill and medium aperture disc. A chinois will work but takes more time.
Remove unwanted solids from the liquid by passing through a fine mesh strainer.
Add a squeeze or two of fresh lemon juice.
Place the liquid in a medium flat bottom container and place uncovered in the freezer. As the ice crystals form, scrape from the edges with a fork . Continue about every 30 minutes until I’ve crystals have replaced the grape-mint liquid.
Prepare slices of fresh peaches and place in martini glass or something similar. Top peaches with the granita. Garnish with fresh mint.