110 gm (½ cup) white sugar750 ml (3 cups) Moscato d’Asti (see note)4 leaves gelatine (titanium strength), softened in cold water200 gm each small white, red globe and muscat grapes, halved, seeds removedMoscato granita110 gm (½ cup) white sugar750 ml (3 cups) Moscato d’Asti
For granita, combine sugar and ¼ cup water in a saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and boil for 1 minute. Combine sugar syrup and Moscato in a 1.5 litre-capacity container and freeze overnight. Using a fork, scrape into crystals, cover and freeze until required.
Combine sugar and ¼ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and boil for 1 minute. Combine sugar syrup and Moscato in a bowl. Measure 1 cup Moscato mixture and warm in a saucepan over medium heat. Squeeze excess water from gelatine, add to pan and stir until dissolved. Add gelatine mixture to remaining Moscato mixture in bowl, then pour into a 1.5 litre-capacity bowl and refrigerate for 6 hours or until set.
To serve, combine grapes in a bowl and serve with moscato jelly and granita.
Note Moscato d'Asti is a low alcohol, lightly sparkling wine
made from muscat grapes.