Grape Granita

• 2 pounds (1 kg) fresh grapes
• 2/3 cup (130 g) sugar
• 1/2 to 1 cup (125 to 250 ml) water
• A few drops freshly squeezed lemon juice

1. Rinse the grapes and remove them from the stems.
2. Cut them in half if the skins are thick and tough.
3. Cook the grapes with the sugar and 1/2 cup (125 ml) water in a medium-sized, nonreactive saucepan over medium heat, covered, stirring occasionally until the skins have burst and the grapes are soft and cooked through.
4. Pass the grapes through a food mill or press through a mesh strainer to separate the skins from the pulp.
5. Add the lemon juice and taste, adding some or all of the remaining water if you wish.
6. Freeze according to the instructions for freezing granita on page 145.
7. Grape Granita is lovely with Mascarpone Ice Cream (page 59) or Pear Sorbet (page 110).
8. To quickly separate grapes from their stems, put bunches of grapes in the bowl of a standing electric mixer.
9. Fit the mixer with the dough hook and turn it on at the lowest speed.
10. The hook will separate the stems easily from the grapes.

fresh grapes, sugar, water, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/grape-granita-379949 (may not work)