Ingredients:
Granita
250gm red grapes
1 cup water
100gm castor sugar
Almond Soup
150gm blanched almonds
1 2cm thick slice day old bread, crusts removed
1 tablespoon aioli (can be purchased at a specialty deli, or its quite easy to make which i did!)
450ml chilled water
Salt
1 clove garlic, crushed
Method
Granita
Remove the grapes from their stalks and process into a puree in a blender
Pass the pureed grapes through a sieve.
Heat the water and sugar together in a saucapan to a boil and then simmer until reduced by 1/3
Add the sugar syrup to the grape mix and pour both into a container for the freezer.
Every 3 hours, break up the granita with a fork. When it begins to completely set, you can form the flurry ice crystals by raking a fork up and down it.
Done!
Almond Soup
Cover the blanched almonds in water overnight.
Soak the bread in water for 1 hour.
Drain the almonds and bread and transfer to a blender or food processor with garlic and process into a puree.
Slowly add the chilled water whilst continuing to blend. Should take about 3 minutes in total.
Pass this 'almond milk' through a fine sieve.
Place the aioli into a large bowl and slowly add the almond milk, whisking constantly.
Refrigerate until ready to serve.
To serve, loosely fill the serving glasses with 2-3 heaped tablespoons of the granita.
Pour in the almond soup, approximately an equal amount to the granita.
Enjoy.
