Using fork, scrape granita until entire mixture is mass of crystals. Pour 2 tablespoons Muscat into each of 6 wide wineglasses. Divide green grape granita among glasses. Spoon red grape granita alongside green grape granita in each glass. Garnish each with sugared grape cluster and serve.
More to TryThe two granita mixtures would be equally lovely as the base for ice pops. Simply fill the molds halfway with the red grape mixture, and freeze until it’s pretty firm. Then top it with the green grape mixture and continue freezing.
Apple cider is steeped with allspice and cloves and sweetened with brown sugar before it’s frozen into an icy treat. For the very best flavor, look for fresh apple cider in the fall at your local farmers’ market. 6 servings
4 cups apple cider
⅔ cup (packed) golden brown sugar
20 whole allspice
10 whole clovesGinger Whipped Cream (see recipe)
Stir cider, sugar, allspice, and cloves in saucepan over medium heat until sugar dissolves. Remove from heat, cover, and let steep 1 hour. Strain mixture into 8×8×2-inch metal baking pan. Freeze until edges begin to set, about 1 hour. Whisk; freeze again until mixture is slushy, about 1 hour. Whisk again to blend well. Freeze without stirring until granita is frozen solid, at least 3 hours or overnight. Using fork, scrape granita until entire mixture is mass of crystals. Cover and freeze until ready to serve.
Scoop granita into 6 chilled glasses. Top with Ginger Whipped Cream.Ingredient Tip: Juice vs. CiderThis recipe calls for apple cider—not juice—but do you know the difference? True cider is pure, unfiltered juice with the coarse pulp and sediment included. Apple juice is filtered (so it looks clearer and tastes milder) and usually pasteurized, and it may have added water or sugar. But many commercial brands sell so-called cider that’s really just apple juice made with tangier apple varieties. You can find true cider at orchards, farmstands, farmers’ markets, and some supermarkets in the fall.
Crystallized ginger adds spice to whipped cream. This topping is also nice on pie—especially pumpkin or apple—but you’ll want to double the recipe. Makes about 1 cup
½ cup chilled heavy whipping cream
1 tablespoon (packed) dark brown sugar
2 tablespoons minced crystallized ginger
Beat cream and sugar in medium bowl until peaks form. Fold in ginger.
DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate. Before serving, rewhisk to thicken, if necessary.
For an eye-catching presentation, serve this tart granita in little bowls made out of lime halves. To prepare the “bowls,” cut the limes in half, snip the membranes with kitchen scissors, and scrape out the pulp with a grapefruit spoon (which has serrated edges). The candied mint leaves are a lively garnish. 6 servings
Granita
2 cups water
1 cup sugar
½ cup fresh lime juice
Candied Mint Leaves
¼ cup sugar
12 fresh mint leaves, washed, patted dry
1 large egg white, beaten until foamy
Crème Fraîche
½ cup crème fraîche or sour cream
1½ tablespoons powdered sugar
GRANITA: Bring 2 cups water and sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11×7×2-inch glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 hours.
DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
CANDIED MINT LEAVES: Place sugar on small shallow plate. Brush both sides of 1 mint leaf lightly with egg white; dredge in sugar. Transfer mint leaf to rack. Repeat with remaining mint leaves. Let mint stand at room temperature until dry, about 3 hours.
DO AHEAD: Can be made 1 day ahead. Store mint leaves in airtight container at room temperature.
CRÈME FRAÎCHE: Mix crème fraîche and sugar to blend.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Using fork, scrape granita until entire mixture is mass of crystals. Spoon granita into bowls; drizzle with crème fraîche, garnish with candied mint leaves, and serve immediately.
You already know just what to do with that leftover Thanksgiving turkey—but how about the cranberry sauce? With very little effort, you can transform it into a delicious dessert. This granita is tart and nicely spiced; it’s topped with a sweet orange syrup and orange-flavored whipped cream. 6 servings
2 cups cranberry juice cocktail
½ cup plus 2 tablespoons sugar
¼ teaspoon (scant) ground cloves
1½ cups cooked cranberry sauce
½ cup orange juice
1½ teaspoons finely grated orange peel
¾ cup chilled heavy whipping cream
Bring cranberry juice, ½ cup sugar, and cloves to boil in small saucepan, stirring often. Puree cranberry sauce in processor; add juice mixture and blend. Pour mixture into 8×8×2-inch glass baking dish; freeze until firm, at least 4 hours.
Boil orange juice and remaining 2 tablespoons sugar in small saucepan until reduced to ¼ cup, stirring occasionally, about 4 minutes. Mix in orange peel. Cool orange syrup.
Whisk cream and 3 tablespoons orange syrup in medium bowl to soft peaks. Using fork, scrape granita until entire mixture is mass of crystals. Mound generous ½ cup granita to 1 side in each of 6 glasses. Mound ¼ cup whipped cream on opposite side of granita in each glass. Drizzle remaining orange syrup over whipped cream in each.
What could be more refreshing than frozen watermelon-flavored lemonade? For the best-tasting results, wait until prime watermelon season, which lasts only from mid-June through late August. For a fun twist, freeze the mixture in ice cube trays and use the cubes in a pitcher of lemonade. Makes 8
2 cups (packed) finely chopped seeded watermelon
¾ cup frozen lemonade concentrate (half of 12-ounce can), thawed
3 tablespoons sugarPinch of salt
Combine all ingredients in processor. Puree until very smooth. Divide mixture among 8 ice pop molds (each ¼- to ⅓-cup capacity). Insert ice pop covers and sticks. Freeze until firm, at least 4 hours and up to 5 days.
Ice pops aren’t just for summer. These have intense autumnal flavor, thanks to the whole spices and just a bit of apple cider vinegar. Makes 12