Pink Champagne and Raspberry Granité (Makes 6 to 8 Servings)
2 ½ pints raspberries
½ pint blueberries
1 ⅓ cups sugar
One 750-ml bottle rosé champagne
Juice of 1 lemon
1. Combine 2 pints of raspberries, the sugar, and ¼ cup of water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Transfer the mixture to a blender or food processor and process until smooth.
2. Strain the purée through a fine-mesh sieve into a large bowl. Stir in the champagne and lemon juice. Scrape the mixture into a shallow metal baking pan, cover, and freeze until firm, at least 8 hours. (You can make the granité ahead and keep it covered in the freezer for up to 3 days.)
3. Using the tip of a spoon or the tines of a fork, scrape the granité into chilled dessert glasses, garnish with the remaining ½ pint raspberries and the blueberries, and serve immediately.
Recipes appears courtesy of Francois Payard.