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

cold water

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