It’s been so hot lately, I have been dying for sweet treats to help cool off. Popsicles, ice cream, and slushies … yes please! A strawberry champagne slushie … are you kidding? This could be the best cool treat ever created.
This Strawberry-Champagne Granita is light, refreshing, cool, and totally chic. It’s great to make ahead of time and then wow guests by serving it as dessert in coupe or martini glasses topped with fresh mint.
Want to really blow them away? Have it arrive to the party carried by a pink flamingo!🙂
For this recipe I used the beautiful Le Grand Courtage Brut Rosé. It’s fresh and fruity with aromas of young strawberry, raspberry and notes of lilac and violets; perfect for this refreshing granita. Purchase it here!
1 1/2 pounds strawberries, hulled and quartered
1 1/2 cups sugar
One 750-milliliter bottle chilled rosé Champagne (I used Le Grand Courtage Brut Rosé)
2 tablespoons fresh lemon juice
In a medium saucepan, combine half of the strawberries with the sugar and 1/3 cup of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes. Transfer the strawberry mixture to a food processor. Add the remaining strawberries and puree until smooth.
Strain the puree through a fine sieve set over a large bowl. Add the Champagne and lemon juice and mix well. Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.
Freeze the granita for 2 hours. Scrape the frozen edges into the center. Freeze for another 3 hours, scraping hourly, until the granita is icy and flaky. Freeze for 8 hours or overnight. Scrape the granita into bowls and serve.
Recipe from Food & Wine.