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Author Notes: I had this bottle of verjus from Navarro Vineyards for a while before I finally popped it open because I was not quite sure what I wanted to do with it. It is so mellow and bright that I decided to make 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. This would be good with champagne or as a palate cleanser. Very refreshing.
- Rebecca Vitale
Makes 700ml (about 3 cups)
- 500 milliliters verjus (about 2 cups)
- 100 grams granulated cane sugar (between 1/3 and 1/2 cup)
- 2 cardamom pods, crushed
- 3 long peppers (aka "pippali," "piplee," etc), chopped roughly -- otherwise substitute 20 whole black peppercorns
- cold water
- Combine all ingredients except water in a clear glass bottle or a large bowl. Cover.
- Let sit at room temp several hours to overnight, swirling occasionally to dissolve sugar (bottle is convenient for shaking).
- Strain into a measuring cup. Discard solids. Add a balance of cold water up to 700mL.
- Transfer to medium/large metal bowl. Place in freezer. Check every 30min or so, scraping down icy sides to maintain even texture. Repeat every 30min until smooth and completely frozen.