Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Grape-Black Currant Granita
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- Level: Easy
- Total: 4 hr 15 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 159
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 0 g
- Sugar
- 38 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 9 mg
- Level: Easy
- Total: 4 hr 15 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 159
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 0 g
- Sugar
- 38 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 9 mg
Ingredients
Directions
- 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.
