Bourbon Grape Granita
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Ingredients for 6
2-3 cups sliced seedless red grapes
1 1/4 cups vanilla sugar
1/2 cup bourbon
1/2 vanilla bean, split
1 (1-inch) piece lemon peel
1 star anise pod
1 cardamom pod
1 cup cold water
Juice from 1 lemon, freshly squeezed
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).
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Step 2
Combine grapes, sugar, bourbon, vanilla bean, lemon peel, star anise, and cardamom in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
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Make Granita
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Step 0
When the timer goes off, remove the bag from the water bath and transfer to an ice bath. When the grape mixture is cool, transfer to the refrigerator until fully chilled.
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Step 1
Strain mixture through a fine-mesh strainer set over a large bowl. Reserve liquid for another use. Discard the vanilla bean, and star anise. Transfer grapes and lemon peel to a bowl.
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Step 2
Use an immersion blender to blend grapes into a rough puree. (Some pieces of fruit are good.) Stir in water and lemon juice. Pour into a square metal baking tin. Transfer to the freezer for 30 minutes.
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Step 3
Use a fork to scrape through the freezing mixture, breaking up ice flakes as you go. Return to the freezer. Repeat stirring steps every 30 minutes until mixture is fully frozen, about 4 hours.
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Step 4
Serve granita in small chilled glasses – if your guests are bourbon fans, this is a novel palate cleanser.