Champagne And Orange Granita Cocktail Recipes

ORANGE GRANITA

Steps:

• Clean and wash the oranges. Cut off the top 1/4 of the oranges and shave a small slice off the bottom so it stands easily.
• Using a grapefruit knife, cut out the flesh of the oranges and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the oranges on a cookie sheet and place in the freezer and freeze until solid.
• Press the flesh of the oranges through the strainer to extract all of the juice. You should end up with about 1 1/2 to 1 3/4 cups of orange juice. Add the extra 4 cups orange juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the basil and orange-flavored liqueur and let sit for 15 minutes.
• Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
• When the granite is frozen, scoop it into the orange shells and serve immediately.

CHAMPAGNE-AND-ORANGE GRANITA COCKTAIL

Steps:

• Combine orange juice and sugar, and stir until sugar dissolves. Transfer to an 8-inch square baking dish. Freeze, scraping around sides and breaking any lumps with a fork every 30 minutes, until evenly frozen, 2 1/2 to 3 hours. Cover with plastic wrap. Granita can be made 1 day ahead and kept in freezer until ready to serve.
• Spoon 1/2 cup granita into each of 12 glasses, and add 1/2 teaspoon liqueur. Top off with Champagne.

CHAMPAGNE GRANITA

Steps:

• Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and place in the refrigerator until cold, about 1 hour.
• Using the finest grater you have, lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze out the juice and remove the seeds from both lemons.
• Open the Champagne or sparkling wine, and pour it into a 9 by 12 by 2-inch pan. Mix in the simple syrup, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. Before serving, fluff the granita by "chopping" up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve.

CHAMPAGNE-AND-ORANGE GRANITA COCKTAIL

Steps:

• Combine orange juice and sugar, and stir until sugar dissolves. Transfer to an 8-inch square baking dish. Freeze, scraping around sides and breaking any lumps with a fork every 30 minutes, until evenly frozen, 2 1/2 to 3 hours. Cover with plastic wrap. Granita can be made 1 day ahead and kept in freezer until ready to serve.
• Spoon 1/2 cup granita into each of 12 glasses, and add 1/2 teaspoon liqueur. Top off with Champagne.

ORANGE CHAMPAGNE GRANITA

Steps:

• Place a 9 x 13-inch metal baking dish in the freezer to chill for at least 30 minutes.
• Combine the sugar and 1 cup water in a small saucepan. Bring to a boil and cook over high heat until the sugar dissolves, about 5 minutes. Allow to cool completely.
• Combine the orange juice and champagne in a large bowl. Stir the sugar syrup into the orange mixture, and pour the mixture into the chilled pan. Place the pan in the freezer and chill until ice crystals form around the edges, about 30 minutes. Remove the pan from the freezer and stir the mixture with a fork to incorporate the ice crystals. Continue freezing and stirring every 30 minutes until all the liquid is frozen, about 2 hours.

CHAMPAGNE CANTALOUPE GRANITA

Steps:

• Puree the cantaloupe in a blender until smooth. In a mixing bowl, combine the wine and sugar and stir until the sugar has dissolved; allow the bubbles time to settle. Add the pureed cantaloupe, the lime juice and the lime zest to the bowl. Stir well.
• Pour the mixture into a 9-by-13-by-2-inch baking dish. Freeze for 2 hours. Remove from the freezer and, using a fork, scrape the granita into flakes. Freeze for another 2 to 3 hours.
• Serve the granita in martini glasses, garnished with a mint leaf.