Oprah's Grape Ice With Almond Puree

Name: Oprah's Grape Ice With Almond Puree
Prep time: 4 h
Cook time: 10 min
Total time: 4 h 10 min
Yield: 8 cups, 8 serving(s)
Ingredients: 1/2 cup sugar; 2 cups concord grape juice; 1/2 lemon juice, finely grated zest; 1/8 teaspoon salt; 1/4 cup slivered almonds, toasted; 1/4 cup 2% low-fat milk; 1/8 teaspoon salt; 1/2-1 teaspoon mild sea salt; 1/4 teaspoon fresh ground black pepper (and finely, to taste)

Submitted by Wok With You

"The grape ice can be prepared up to a week ahead and frozen in an airtight container: Simply fluff the ice with a fork before serving, or reshave if it has solidified."

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Ready In:: 4hrs 10mins
Ingredients:: 9
Yields:: 8 cups
Serves:: 8

ingredients

¹⁄₂ cup sugar
2 cups concord grape juice
¹⁄₂ lemon juice, finely grated zest
¹⁄₈ teaspoon salt
¹⁄₄ cup slivered almonds, toasted
¹⁄₄ cup 2% low-fat milk
¹⁄₈ teaspoon salt
¹⁄₂ - 1 teaspoon mild sea salt
¹⁄₄ teaspoon fresh ground black pepper (and finely, to taste)

directions

Make grape ice: In a small saucepan, bring sugar and 1/3 cup water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved. Set aside.
In a high-sided 9-inch baking pan, combine grape juice, lemon zest, lemon juice and salt. Stir in sugar water; cover with plastic and freeze 1 hour. Using a fork, scrape frozen crystals from sides of the pan into center; return to freezer. Repeat every 45 minutes until mixture is frozen, about 4 hours total.
Make almond puree: Meanwhile, in a small saucepan, bring toasted almonds, milk and salt to a boil; reduce to a bare simmer. Cover and cook about 10 minutes. Transfer to a food processor; process until smooth, about 3 minutes. Cover and refrigerate up to 2 hours.
One hour before serving, remove grape ice from freezer and scrape with a fork until light and fluffy; return to freezer.
To serve, line 8 dishes with a dollop of almond puree. Top with shaved ice and a dash of sea salt and pepper. Serve immediately.

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RECIPE SUBMITTED BY

Wok With You

9 Recipes

I live in San Francisco, CA and it is blessing since most of the freshest produce is grown close-by. I often talk about food while eating and planning out what I'm going to eat later. Thank goodness for my fast metabolism! My chef du jour is Dennis Leary, who operates a small, diner-like, 20-seat restaurant named Canteen. He used to cook for Rubicon, but moved on to owning a smaller venue where he has more interaction with his guests. His food is delicious and inspiring! Also, I'm currently reading a food blog by a city farmer who raises her own vegetables and animals and it's pretty facinating. Let me know if you'd like the link! The books I'm reading right now are, "How to Pick a Peach" and Zuni Cafe Cookbook. It's all about great California cuisine and just an overall pleasure to read! Thank you hollyfrolly for trying my recipes and adopting me! Next time you're in San Diego, try Cafe Chloe, downtown. It's a wonderful french bistro I think you'd enjoy! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">

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