Learn how to make this raspberry champagne granita with this easy recipe.
This granita might be THE best way to enjoy champagne (or a good bottle of prosecco). It's light and refreshing, and fruity. And since New Year's celebrations call for a bubbly of some sort, I decided to share this with you. Granita is so pretty and festive. If you like this sort of dessert, try this watermelon granita.
This is super easy to make. And, if you are panicking to find a last minute New Year's dessert that tastes and looks nothing like a last minute New Year's dessert, then this is it! It's elegant if you serve it in pretty goblets, and it takes 5 minutes to make the raspberry syrup base. Then, you just cool the syrup, mix with champagne and freeze it for an hour before stirring. The hardest part after that is remembering to set the timer every 30 minutes to stir.
Serve it with leftover Christmas cookies or some simple shortbread.
Recipe adapted from Williams Sonoma.
Raspberry champagne granita
- 375 mL (1½ cups) water
- 100 grams (½ cup) granulated sugar
- 20 frozen raspberries or strawberries or blackberries
- 750 mL chilled champagne or prosecco
- 15 mL (1 tablespoon) fresh lemon juice
- In a small saucepan, mix the water, sugar, and raspberries. Heat on high, mashing the raspberries so that they infuse the syrup. Bring the mixture to a boil, then take it off the heat and strain it into a large heatproof bowl. Chill for 1 hour or until completely cooled.
- Combine the raspberry syrup (all of it) with the bubbly and lemon juice. Transfer to a 9×13″ Pyrex and freeze for 1 hour.
- Stir the slushy granita base with a fork, scraping down the sides and mashing any big clumps of ice. Put the pan back in the freezer, stirring it every 30 minutes.
- Continue stirring and freezing for about 2 hours or until you have what looks like shaved ice. Keep the granita frozen until you are ready to serve