Spiced Verjus Granita
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.
What you will need
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