It’s grape season in Korea and I can’t think of a better way to enjoy grapes than an icy granita. Granitas are a slushie-like frozen desert similar to a sorbet that originated in Sicily. This recipe requires no ice-cream machine or special equipment and only three ingredients: grape, sugar and water. The end result is unadulterated grapieness that takes nothing away for the grapes brilliant flavor in the height of the season. This recipe does require a little bit of elbow grease and some patience but the end results will knock your socks off.

2 Kg of fresh grapes
1/2 cup of sugar
1/2 cup of water

Start by making a simple syrup. In a saucepan combine the water and sugar and slowly dissolve over a low heat. When the liquid is totally clear take it off the burner to cool.

Either puree the grapes in a food processor or blender or mash them with a mortar and pestle. A mortar and pestle is a little more work but since grapes on the market in Korea always have seeds I find it works better. Pureeing the seeds can impart a bitter taste to the grapes.

Next, push the grape mash through a strainer to extract the juice. You can strain the juice a second time with cheesecloth with you want the least grit possible.

Add the syrup a little at a time to the juice, checking for the sweetness level you like. Too much syrup will leave you granita tasting like a store bought Popsicle so be careful not to add too much.

Pour the mixture into a shallow dish and chill in the freezer, covered, for 30 minutes.

After thirty minutes use a fork to scrape the frozen crystals from the side of the dish into the centre.

Repeat this process every thirty minutes until the granita is frozen through and with nice airy granuals. This could take up to 4 hours depending on your freezer.

Serve in a wine glass with a bit of fresh mint as garnish.

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