Total Time
4hrs 10mins
Prep 4 hrs
Cook 10 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. One hour before serving, remove grape ice from freezer and scrape with a fork until light and fluffy; return to freezer.
  5. 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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