Author Notes: I had this bottle from Navarro Vineyards for a while before I finally popped it open, thinking that verjus would be much more acrid and harsh than it turned out to be. It is so mellow and bright -- are they all like that? Nice work, Navarro! -- that I decided to put it to use in a granita.
I do not boil the mixture here because I do not want to kill the bright flavor; just dissolve sugar at room temp and let spices infuse for as long as suits you. Taste a little bit after a few hours to check how it's going, if you like. The cardamom will probably come through much more than the long pepper. Serve scooped for dessert, in champagne cocktails, or as a general palate cleanser. Enjoy!
General verjus comments welcome, as well.
- Rebecca Vitale
Makes 700ml (about 3 cups)
- 1/2 liter verjus (about 2 cups)
- 100 grams granulated cane sugar (between 1/3 and 1/2 cup)
- 2 cardamom pods, seeds removed and shell discarded
- 3 long peppers (aka "pippali," "piplee," etc), chopped roughly -- otherwise substitute 20 whole black peppercorns
- Combine ingredients in a clear glass bottle or a large bowl.
- Let sit at room temp several hours to overnight, swirling occasionally to dissolve sugar (bottle is convenient for shaking).
- Straining out solids, pour mixture into measuring cup and add a balance of cold water up to 700mL.
- Transfer to medium/large metal bowl. Place in freezer. Check 30-60min later, scraping down sides with a whisk and breaking up icy chunks. Repeat every 30min until mixture is smooth and completely frozen.