If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
Makes 700ml (about 3 cups)
milliliters verjus (about 2 cups)
grams granulated cane sugar (between 1/3 and 1/2 cup)
cardamom pods, crushed
long peppers (aka "pippali," "piplee," etc), chopped roughly -- otherwise substitute 20 whole black peppercorns
- 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.