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.