Ingredients with Measurements:
- 4 cups muscadine grapes, stemmed
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup fresh lime juice
- 1/4 cup vodka (optional)
Special equipment needed:
- Blender or food processor
- Fine-mesh strainer
- 9x13 inch baking dish
- Fork or whisk
Step-by-step instructions:
1. In a blender or food processor, puree the muscadine grapes until smooth.
2. Pour the puree through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much juice as possible.
3. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let cool.
4. Add the cooled sugar syrup, lime juice, and vodka (if using) to the muscadine juice. Stir to combine.
5. Pour the mixture into a 9x13 inch baking dish and place in the freezer.
6. After 30 minutes, use a fork or whisk to scrape the mixture, breaking up any ice crystals that have formed. Repeat every 30 minutes until the mixture is completely frozen and has a fluffy, granular texture.
7. Serve the muscadine granita in chilled glasses.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Freezing time: 3-4 hours
Temperature:
Freezer
Serving size:
6-8 servings
Nutritional information:
Calories: 130
Fat: 0g
Carbohydrates: 33g
Protein: 1g
Sodium: 0mg
Fiber: 1g
Sugar: 31g
Substitutions for ingredients:
- Muscadine grapes can be substituted with any other type of grape.
- Vodka can be omitted for a non-alcoholic version.
Variations:
- Add a pinch of salt to the sugar syrup for a salted muscadine granita.
- Substitute lemon juice for lime juice for a different flavor profile.
- Add chopped fresh mint or basil for a refreshing twist.
Tips and tricks:
- Make sure to scrape the mixture every 30 minutes to prevent it from freezing into a solid block.
- For a smoother texture, blend the mixture again after scraping it a few times.
- Serve the granita immediately after scraping it for the best texture.
Storage instructions:
- Store any leftover muscadine granita in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Muscadine granita should not be reheated.
Presentation ideas:
- Serve the muscadine granita in chilled glasses with a sprig of fresh mint or basil on top.
- Garnish with a slice of lime or lemon.
Pairings:
- Muscadine granita pairs well with light and refreshing dishes, such as salads or grilled seafood.
Suggested side dishes:
- Serve the muscadine granita as a palate cleanser between courses.
Troubleshooting advice:
- If the granita is too icy, try blending it again after scraping it a few times.
Food safety advice:
- Make sure to wash the muscadine grapes thoroughly before using them.
Food history:
- Muscadine grapes are native to the southeastern United States and have been used in cooking and winemaking for centuries.
Flavor profiles:
- Muscadine grapes have a sweet and slightly tart flavor with a musky aroma.
Serving suggestions:
- Serve the muscadine granita as a refreshing dessert on a hot summer day.
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Taste: Refreshing, Sweet, Tart, Fruity, Tangy