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Concord Grape Granita

A metal ice cream scoop with a scoop of concord grape granita in it.
Caroline and Robin Weir

Prep 5 mins
Cook 2 hrs 55 mins
Total 3 hrs
4 to 6 servings
76 kcal


  • 2 cups Welch's Grape Juice


  • Simply pour the juice straight into a shallow cake pan approximately 10 inches square. You want the juice to yield a depth of 3/4 inch. Cover with a lid or aluminum foil and freeze for 1 hour, or until the liquid has formed an iced rim around the edges and is starting to freeze on the base.
  • Using a fork, scrape the icy edge of the pan and combine this evenly with the remaining unfrozen juice. Repeat this scraping and mixing process every 30 minutes for a total of 3 hours, or until the mixture forms a smooth consistency of identifiable ice crystals. Ideally the granita should be eaten at once, but it can be held at a good consistency for up to 2 to 3 days if stirred once or twice a day to break up any clumps of ice crystals that form, especially around the edges.


Concord Grape Sorbet

To make sorbet, combine 3 cups Welch’s Concord Grape Juice with 1 cup Simple Syrup and the lemon juice to taste (start with the juice of ½ lemon and then taste and adjust accordingly). Cover and refrigerate until chilled through. Pour the mixture into an ice cream maker and process according to the instructions. Serve within an hour of churning or transfer it to a resealable container and freeze, then allow 30 minutes in the fridge to soften sufficiently before serving.