Middle Eastern · Dessert
Grape Molasses Ice
A rustic Levantine granita built on pekmez (grape molasses), lemon juice and fresh grape pulp, scraped by hand into loose amber crystals rather than churned smooth. It carries the deep, raisiny sweetness of reduced grape juice balanced by a sharp citrus edge, finished with a scatter of chopped pistachio for crunch and colour contrast.
$0
10 minsPrep
0 minsCook
190 minsTotal
EasyLevel
Nutrition per serving
71Calories
0.9gProtein
1.4gFat
14.9gCarbs
13.2gSugar
0.6gFiber
4mgSodium
0mgChol
0.2gSat Fat
248mgPotassium
34mgCalcium
0.7mgIron
0mcgVitamin B12
2.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Puree the grape (70g) in a blender and strain through a sieve to remove skins and seeds, yielding a smooth juice.
2
Whisk the grape juice with the water (140g), grape molasses (20g) and lemon juice (8g) in a bowl until fully combined and the molasses has dissolved.
3
Pour the mixture into a shallow freezer-safe tray (about 350ml capacity) so it sits no more than 2cm deep.
4
Freeze for 45 minutes, then drag a fork through the mixture from the edges inward to break up the forming ice crystals.
5
Continue scraping with a fork every 30-40 minutes for the next 2-3 hours until the whole tray is made up of loose, pale amber ice crystals.
6
Just before serving, fluff the crystals once more with a fork and pile into two chilled glasses.
7
Scatter the chopped pistachio (6g) over the top as a post-freeze garnish and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g water
- 2.5 oz70g pureed and strained grape
- 0.7 oz20g molasses
- 0.3 oz8g lemon juice
- 0.2 oz6g finely chopped pistachio
