Italian Water Ice Grape Recipes

ITALIAN ICE

Steps:

• Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
• Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.

ITALIAN WATER ICE - GRAPE

Steps:

• Boil water and sugar together for 5 minutes.
• Cool.
• Stir in juice and peel.
• Pour into shallow bowl and put in freezer.
• As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
• Do about every half hour -MUST DO!.
• When real slushy, stop and freeze overnight.
• To serve, you must scrape very thin layers of the slush off the top.
• I use a big spoon with sharp edges moving it sideways.

GRAPE ICE

Steps:

• In a microwave-safe bowl, combine water and sugar. Cover and microwave on high for 30-90 seconds; stir until sugar is dissolved. Stir in grape juice concentrate and lemon juice. Pour into a 1-1/2-qt. freezer container. Cover and freeze for at least 12 hours, stirring several times. May be frozen for up to 3 months. Just before serving, break apart with a large spoon.

CANTALOUPE ITALIAN ICE

Steps:

• Place a 7x12-inch glass dish in the freezer to chill.
• Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
• Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
• Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
• Place in a decorative bowl and garnish with mint leaves.

ITALIAN LEMON ICE

Steps:

• Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
• Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
• Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
• Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.

SCHIACCIATA ALL'UVA (ITALIAN SWEET BREAD WITH GRAPES)

Steps:

• Heat a convection oven to 350 degrees F or a conventional oven to 375 degrees F.Spray a 9-by-13-inch baking pan with olive oil spray.
• Combine the sugar, flour, cornmeal, baking powder and orange zest in a stand mixer fitted with the paddle attachment on low speed.
• Add the cream and milk to the egg yolks and whisk together. Pour into the dry ingredients. Add the butter, Marsala and vanilla extract, and mix on low speed until combined, scraping the sides and bottom as needed. Add the grapes and mix briefly to disperse.
• Pour the batter into the prepared pan and bake until well browned on the bottom, about 20 minutes. Serve warm or at room temperature.

ITALIAN WATER ICE - FRESH PEACH

Steps:

• Puree peaches in blender with lemon juice.
• Boil water and sugar together for 5 minutes.
• Cool.
• Stir in juice and peel.
• Pour into shallow bowl and put in freezer.
• As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
• Do about every half hour -MUST DO!.
• When real slushy, stop and freeze overnight.
• To serve, you must scrape very thin layers of the slush off the top.
• I use a big spoon with sharp edges moving it sideways.