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Ingredients

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Directions

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  • Place the grapes in a 13 x 9-inch baking pan. Freeze 2 hours.

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  • Transfer grapes to a food processor. Add pomegranate juice, lime juice and sugar. Pulse until fairly smooth. Return mixture to baking pan in even layer and place back in freezer. Freeze 1 hour.

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  • Stir with a fork, bringing the firmer mixture at the edges toward the center. Freeze again for 30 minutes.

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  • When it is firm enough to serve, scoop granita into glasses. Serve cold with a dollop of yogurt and some mint, champagne grapes or small red grapes or pomegranate seeds, as desired.

Nutrition Facts

163 calories; 1 g total fat; 0 g saturated fat; 2 mg cholesterol; 26 mg sodium. 39 g carbohydrates; 1 g fiber; 2 g protein;

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