Pink Champagne and Raspberry Granité

Monday, July 13, 2015
This frozen dessert can double as a cocktail, cool you down when you’re ready to melt, and totally impress your guests. It's simple to prepare, and requires only 4 ingredients and can be made up to 3 days in advance. Top the granité with your favorite summer berries and a sprig of mint for a pretty presentation.

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.

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