Directions

1. 1

   In a small saucepan, combine the water and 2/3 cup sugar. Bring to a rolling boil over medium-high heat, stirring frequently until the sugar dissolves completely. Once boiling, maintain the boil for 1 minute. Remove the syrup from the heat and allow it to cool to room temperature. Once cooled, stir in the fresh lemon juice and set aside.

2. 2

   Pour the green grapes and half of the cooled lemon syrup into a blender and puree until smooth (some small grape peel pieces may remain). Pour this green grape mixture into a 13x9x2-inch metal pan. In the blender, puree the red grapes with the remaining lemon syrup until smooth. Transfer to a second 13x9x2-inch metal pan. Place both pans in the freezer.

3. 3

   After 1 hour of freezing, remove both pans and stir each mixture vigorously with a fork, breaking up any ice crystals. Return to the freezer. Repeat this forking and freezing process every hour for approximately 4 hours total, until each granita is completely frozen but remains grainy with fine ice crystals.

4. 4

   While the granitas are freezing, prepare the sugared grapes. Dip each small grape cluster into the 2 tablespoons of chilled Muscat wine to lightly moisten all the grapes. Immediately dip each moistened cluster into a shallow dish of additional sugar, coating all surfaces evenly. Arrange the sugared clusters on a small tray and place in the freezer for approximately 4 hours, until completely frozen and the sugar coating is solid.

5. 5

   When ready to serve, use a fork to scrape the surface of each frozen granita lengthwise, creating light, fluffy ice flakes. Pour 2 tablespoons of the remaining chilled Muscat wine into each of 6 wide dessert glasses.

6. 6

   Divide the green grape granita equally among the 6 glasses, spooning it in first. Then spoon the red grape granita alongside the green in each glass, creating a two-toned effect. Top each serving with one frozen sugared grape cluster and serve immediately.