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The grape ice can be prepared up to a week ahead and frozen in an airtight container: Simply fluff the ice with a fork before serving, or reshave if it has solidified.
Ingredients:
Serves 8- 1/2 cup sugar
- 2 cups Concord grape juice
- Finely grated zest and juice of 1/2 lemon
- 1/8 teaspoon salt
- 1/4 cup slivered almonds , toasted
- 1/4 cup 2 percent milk
- 1/8 teaspoon salt
- 1/2 to 1 teaspoon mild sea salt
- 1/4 teaspoon freshly (and finely) ground black pepper , or to taste
Make grape ice: In a small saucepan, bring sugar and 1/3 cup water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved. Set aside.
In a high-sided 9-inch baking pan, combine grape juice, lemon zest, lemon juice and salt. Stir in sugar water; cover with plastic and freeze 1 hour. Using a fork, scrape frozen crystals from sides of the pan into center; return to freezer. Repeat every 45 minutes until mixture is frozen, about 4 hours total.
Make almond puree: Meanwhile, in a small saucepan, bring toasted almonds, milk and salt to a boil; reduce to a bare simmer. Cover and cook about 10 minutes. Transfer to a food processor; process until smooth, about 3 minutes. Cover and refrigerate up to 2 hours.
One hour before serving, remove grape ice from freezer and scrape with a fork until light and fluffy; return to freezer.
To serve, line 8 dishes with a dollop of almond puree. Top with shaved ice and a dash of sea salt and pepper. Serve immediately.
In a high-sided 9-inch baking pan, combine grape juice, lemon zest, lemon juice and salt. Stir in sugar water; cover with plastic and freeze 1 hour. Using a fork, scrape frozen crystals from sides of the pan into center; return to freezer. Repeat every 45 minutes until mixture is frozen, about 4 hours total.
Make almond puree: Meanwhile, in a small saucepan, bring toasted almonds, milk and salt to a boil; reduce to a bare simmer. Cover and cook about 10 minutes. Transfer to a food processor; process until smooth, about 3 minutes. Cover and refrigerate up to 2 hours.
One hour before serving, remove grape ice from freezer and scrape with a fork until light and fluffy; return to freezer.
To serve, line 8 dishes with a dollop of almond puree. Top with shaved ice and a dash of sea salt and pepper. Serve immediately.
