Red Raspberry Champagne Granita
- 1 cup sugar, divided
- 3/4 cup water
- 4 cups frozen red raspberries, thawed
- 1 1/2 cups fresh grapefruit juice
- 1 1/2 cups dry Champagne*
- 1/2 cup fresh lemon juice
- 1/4 cup Framboise (or other raspberry liqueur)
cup fresh red raspberries (optional garnish)
* (if non alcoholic granita is desired, substitute 1 1/2 cups lemon lime soda
such as Sprite or 7-Up)
- Combine 3/4 cup sugar and 3/4 cup water in a small heavy saucepan. Stir over
medium heat until sugar dissolves. Increase heat and boil for 1 minute. Cool.
- Refrigerate syrup until cold, about 45 minutes.
- Puree enough raspberries (about 1 cup) in blender to yield 1/2 cup of puree.
Transfer raspberry puree to large bowl.
- Mix grapefruit juice, Champagne, lemon juice and chilled syrup into raspberry
- Pour mixture into 13 x 9 x 2-inch metal baking pan.
- Freeze granita mixture until icy at the edge of pan, about 55 minutes.
- Using a whisk, mix to distribute frozen portions evenly.
- Freeze again until icy at edge of pan and overall texture is slushy, about 40
- Whisk again to distribute frozen portions evenly.
- Cover with plastic wrap and freeze until mixture is solid, about 3 hours. (Freezing
time may differ with individual freezer temperature).
- Meanwhile, mix remaining red raspberries with 1/4 sugar and 1/4 cup Framboise
in a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes.
- Using fork, scrape granita down length of pan, forming ice flakes. Do this for
the whole pan, leave in flakes, cover with plastic wrap and return to freezer or
serve immediately. (Granita can be prepared up to 2 days ahead of time.)
- To Serve: Divide raspberries in liqueur between six martini, wine or champagne
glasses. Top with granita, garnish with fresh raspberries if desired and serve immediately.
Preparation Time: 1 1/2 hours | Freezing Time: approximately 5 hours | Serves
Nutritional analysis Value per serving: 304 calories, 1.7 calories from fat,
2.60 g protein, 61.34 g carbohydrates, 0.19g fat, 6.85g sodium
Recipe and photo credit: Oregon Raspberry and Blackberry Commission.