My first memories of grapes are watching my mother buy some from the Winn Dixie Market, take them home, wash them and throw them in the freezer. For a long, long time, I thought grapes were a special delicacy only for adults. It seems silly, but while I was eating apple slices my mommy was enjoying these shiny, cold orbs of magic. I just wanted to grow up so I could eat these cold, magic, refreshing orbs. Now I am a bill paying, grape buying adult myself who happens to also be a chef. I figured I could take my frozen grape dreams to another level as a granita (which honestly, is just a fancy slushie if you ask me). Although I know the truth about my mom's frozen grapes, I hope I do not lose that childlike wonder as I continue to learn about the food around me.

Serves 2, or 1 if you’re ambitious

Ingredients:

1 pound seedless green grapes

3 tbsp olive oil

1 tbsp rosewater

Juice of one lime

¾ cup sugar

1 cup water

Tools:

Roasting pan

Metal tongs (optional)

Fine metal strainer

Glass bowl

Blender

Shallow baking dish

Trusty fork

Whisk

Directions:

Place your shallow baking dish in the freezer.

“The grapes should be soft and oozing but not mushy gushy. ”

Preheat your oven to 400 degrees Fahrenheit. Line a baking pan with aluminum foil and spread the grape clusters evenly on the pan. Drizzle the grapes with olive oil and bake in the oven for 40 minutes. The grapes should be soft and oozing but not mushy gushy.

While the grapes roast, bring the water and sugar to a boil until the sugar dissolves. Take the syrup off the heat and add the tablespoon of rosewater and the fresh lime juice. Whisk it in! Once the grapes are done, let them cool for about 5 minutes before taking them off the stems and putting them in the blender. Pour in the simple syrup then blast the mixture on high (with the top on, of course).

Set the strainer in the glass bowl and pour the blended grape mixture while slowly whisking. This will separate the liquid from the grape flesh. Once you’ve gotten out as much as humanly possible, pour the liquid in the icy baking pan. Now this part is annoying but it’ll be worth it. Put the dish back into the freezer, come back in an hour and scrap up the ice. You’re going to keep coming back every hour to scrape up the frozen parts until you have a pile of sweet iciness. Scoop out a few spoonfuls and slice some leftover grapes to sprinkle on top for texture. I would personally add some flaky salt because that’s just how I like to roll.

Kia Damon: Roasted Grape Granita (Wine Zine 04)