Champagne Granita
Pink Grapefruit and Strawberry Champagne Granita
For a refreshing treat that appeals to all of your friends and relatives, try this champagne granita. It's pretty enough to suit any environment, but certainly packs a punch in the booze department.
What you'll need:
1 1/4 cups sugar, divided
3/4 cup water
1 cup small strawberries, hulled (about 6 ounces)
3/4 cup fresh pink or ruby grapefruit juice
2 1/4 cups chilled brut Champagne
1 1/2 teaspoons grated lemon peel
9 teaspoons mascarpone cheese*
18 whole small strawberries
Directions:
Stir 3/4 cup sugar and 3/4 cup water in large saucepan over low heat until sugar dissolves. Cool. Puree 1 cup strawberries in processor. Whisk 1/2 cup puree into sugar syrup. Mix in grapefruit juice, then champagne. Pour mixture into an 8-inch square metal baking pan. Freeze mixture until firm, stirring every 2 hours, for about 6 hours. (Can be made 2 days ahead. Cover; keep frozen.)
Mix the remaining 1/2 cup sugar and lemon peel in pie plate. Spread 1/2 teaspoon mascarpone around pointed tip half of each whole strawberry. Dip in lemon sugar to coat mascarpone.
Moisten rims of 6 martini glasses with water; dip rims into remaining lemon sugar. Scrape fork across surface of granita to form ice shavings. Mound granita in glasses. Garnish with sugared berries and serve immediately.
For a refreshing treat that appeals to all of your friends and relatives, try this champagne granita. It's pretty enough to suit any environment, but certainly packs a punch in the booze department.
What you'll need:
1 1/4 cups sugar, divided
3/4 cup water
1 cup small strawberries, hulled (about 6 ounces)
3/4 cup fresh pink or ruby grapefruit juice
2 1/4 cups chilled brut Champagne
1 1/2 teaspoons grated lemon peel
9 teaspoons mascarpone cheese*
18 whole small strawberries
Directions:
Stir 3/4 cup sugar and 3/4 cup water in large saucepan over low heat until sugar dissolves. Cool. Puree 1 cup strawberries in processor. Whisk 1/2 cup puree into sugar syrup. Mix in grapefruit juice, then champagne. Pour mixture into an 8-inch square metal baking pan. Freeze mixture until firm, stirring every 2 hours, for about 6 hours. (Can be made 2 days ahead. Cover; keep frozen.)
Mix the remaining 1/2 cup sugar and lemon peel in pie plate. Spread 1/2 teaspoon mascarpone around pointed tip half of each whole strawberry. Dip in lemon sugar to coat mascarpone.
Moisten rims of 6 martini glasses with water; dip rims into remaining lemon sugar. Scrape fork across surface of granita to form ice shavings. Mound granita in glasses. Garnish with sugared berries and serve immediately.
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