Granita has an icy-slushy texture that is a great finish to any meal whether in the heat of summer or after an elegant dinner. Raspberries add a perfumed quality to the pink champagne making this recipe extra special! The alcohol slows the freezing process so it does well to stay in the freezer all day or overnight. Once frozen (it will not hard freeze), a simple rake of a fork creates ice crystals that melt in the mouth with loads of flavor.
Keyword champagne granita
Prep Time 10minutes
Cook Time 5minutes
Total Time 10hours
Author Toni Dash
1cupripe Raspberries, fresh or frozen and thawed
1 750mlRose Brut Champagne or Rose Sparkling Wine
2tablespoonsfreshly squeezed Lime Juice
In a medium saucepan, combine the sugar, water and raspberries and bring to a boil over medium-high heat; stirring to dissolve the sugar and mash the raspberries. Once the mixture comes to a boil, turn off the heat. Use an immersion blender to pulverize all the raspberries and allow to cool fully (about 1 hour). Alternatively allow the mixture to cool slightly, pour into a blender and puree, return to the saucepan to cool fully.
Once cooled, pour the mixture through a fine mesh sieve (strainer) using a spatula to push the mixture through leaving the raspberry seeds in the sieve into a freezer-proof 13x9 inch pan. Scrap the outside of the sieve into the pan as well.
Pour the champagne and the lime juice into the pan and stir to fully mix. Cover and place in the freezer for 1-2 hours. Check the granite and if the mixture is beginning to freeze break up the ice with a fork. Cover and leave in the freezer for 8-10 hours until the mixture is fully frozen.
Remove the granita from the freezer and drag a fork through it to break up the mixture into ice crystals. Unlike a traditional granita, the alcohol content will prohibit it from hard freezing so breaking up the mixture should be easy. After grating into small crystals, spoon into serving dishes and serve immediately. Leftover granita may be stored in the freezer.