PREPARATION:

Blueberry Grape Granita:

1. Combine the grapes, blueberries and water in a large saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes or until the grapes begin to break down. Remove the pan from the heat and allow to steep for 20 minutes. Transfer the mixture to a chinois or fine mesh strainer set over a large bowl. Using a ladle, press the grapes to extract as much of the liquid as possible. Measure the liquid, there should be 4 cups. Combine the juice with the simple syrup and lemon juice and refrigerate for several hours or overnight. Pour the mixture into a shallow baking pan and place in the freezer. Freeze until set, at least 3 hours. Using a fork or the back of a spoon, scrape the ice out of the pan and serve in frozen glasses or bowls immediately.

Simple Syrup:

1. In a small saucepan, combine the sugar, honey and water. Bring to a boil, reduce the heat and simmer until the sugar has fully dissolved. Remove from heat, cool and store in an airtight container in the refrigerator for up to 1 month.

   Editor's Note: Look for local honey and organic, local ingredients when possible.