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Red grape granita with pinot noir syrup

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  • Egg free
  • Gluten free
  • High in dietary fibre
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • Wheat free
  • 1 serve veg or fruit

For a dessert with impact, try Curtis Stone's grape granita served with a creamy layer and drizzled with pinot noir syrup.

  • Serves6
  • Cook time10 minutes
  • Prep time35 minutes, + cooling, 4 hours chilling and overnight freezing time
Red grape granita with pinot noir syrup

Ingredients

  • 800g seedless red grapes
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) Two Towns Pinot Noir*
  • 1 tbs lemon juice
  • 2 tbs Two Towns Pinot Noir*, extra
  • 24 seedless red grapes, extra
  • Caster sugar, to sprinkle
  • 3/4 cup (185ml) thickened cream
  • 1/4 cup (60g) crème fraîche
  • 1 1/2 tsp caster sugar, extra

Pinot noir syrup

  • 1 cup (250ml) Two Towns Pinot Noir*
  • 1/4 cup (55g) caster sugar

Nutritional information

Per serve: Energy 1520kJ/364 Cals (17%), Protein 2g (4%), Fat 15g (21%), Sat Fat 10g (42%), Carb 44g (14%), Sugar 44g (49%), Dietary Fibre 5g (17%), Sodium 24mg (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place 500g grapes in a blender with the sugar, pinot noir, lemon juice and 1/4 cup (60ml) water. Blend until only tiny flecks of grape skin are visible. Pour puree into a shallow dish. Cover and freeze for 2 hours or until icy. Use a fork to scrape icy edges into the centre. Repeat freezing and scraping. Then cover and place in the freezer overnight.

  2. Step 2

    To make the pinot noir syrup, combine the pinot noir and sugar in a small saucepan. Stir over low heat until sugar has dissolved, then increase heat to medium-high and cook for 10 mins or until reduced to 1/4 cup (60ml). Pour the syrup into a small bowl and cool completely.

  3. Step 3

    Halve the remaining 300g grapes. Toss with extra pinot noir and 1 tbs pinot noir syrup in a bowl. Cover and place the grape compote in the fridge to chill.

  4. Step 4

    Using a pastry brush, lightly brush the extra whole grapes with a little pinot noir syrup. Sprinkle with sugar and place on a plate lined with paper towel.

  5. Step 5

    In a medium bowl, using an electric mixer, beat the cream, crème fraîche and extra sugar until soft peaks form.

  6. Step 6

    Using a fork, scrape granita into icy flakes. Layer grape compote, whipped cream mixture and granita into serving glasses. Drizzle with pinot noir syrup and top with sugared grapes.

Recipe tip

COOK. STORE. SAVE.
Use it up: Any leftover grapes are ideal for Curtis’ quick roast chicken recipe at coles.com.au/curtischickenwithgrapes. 

Clever storage: Leftover granita will keep, covered, in the freezer for up to 1 month. Serve it over ice cream with finely grated dark chocolate.

Red grape granita with pinot noir syrup

Red grape granita with pinot noir syrup
  • Serves6
  • Cook time10 minutes
  • Prep time35 minutes, + cooling, 4 hours chilling and overnight freezing time
Ingredients
  • 800g seedless red grapes
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) Two Towns Pinot Noir*
  • 1 tbs lemon juice
  • 2 tbs Two Towns Pinot Noir*, extra
  • 24 seedless red grapes, extra
  • Caster sugar, to sprinkle
  • 3/4 cup (185ml) thickened cream
  • 1/4 cup (60g) crème fraîche
  • 1 1/2 tsp caster sugar, extra

Pinot noir syrup

  • 1 cup (250ml) Two Towns Pinot Noir*
  • 1/4 cup (55g) caster sugar
    Description

    For a dessert with impact, try Curtis Stone's grape granita served with a creamy layer and drizzled with pinot noir syrup.

    Method

    1. Step 1

      Place 500g grapes in a blender with the sugar, pinot noir, lemon juice and 1/4 cup (60ml) water. Blend until only tiny flecks of grape skin are visible. Pour puree into a shallow dish. Cover and freeze for 2 hours or until icy. Use a fork to scrape icy edges into the centre. Repeat freezing and scraping. Then cover and place in the freezer overnight.

    2. Step 2

      To make the pinot noir syrup, combine the pinot noir and sugar in a small saucepan. Stir over low heat until sugar has dissolved, then increase heat to medium-high and cook for 10 mins or until reduced to 1/4 cup (60ml). Pour the syrup into a small bowl and cool completely.

    3. Step 3

      Halve the remaining 300g grapes. Toss with extra pinot noir and 1 tbs pinot noir syrup in a bowl. Cover and place the grape compote in the fridge to chill.

    4. Step 4

      Using a pastry brush, lightly brush the extra whole grapes with a little pinot noir syrup. Sprinkle with sugar and place on a plate lined with paper towel.

    5. Step 5

      In a medium bowl, using an electric mixer, beat the cream, crème fraîche and extra sugar until soft peaks form.

    6. Step 6

      Using a fork, scrape granita into icy flakes. Layer grape compote, whipped cream mixture and granita into serving glasses. Drizzle with pinot noir syrup and top with sugared grapes.