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Raspberry champagne granita

Granita is very easy. For this champagne granita, you need to make a raspberry syrup base. Then, you just cool the syrup, mix with champagne and freeze it for an hour before stirring and scraping. 
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 212kcal
Author Janice


  • 375 mL ( 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
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Calories: 212kcal