Champagne Raspberry Granitas Recipes

RASPBERRY CHAMPAGNE GRANITA

Steps:

• In a small saucepan, mix the water, sugar, and raspberries. Heat on high, mashing the raspberries so that they infuse the syrup. Bring the mixture to a boil, then take it off the heat and strain it into a large heatproof bowl. Chill for 1 hour or until completely cooled.
• Combine the raspberry syrup (all of it) with the bubbly and lemon juice. Transfer to a 9×13″ Pyrex and freeze for 1 hour.
• Stir the slushy granita base with a fork, scraping down the sides and mashing any big clumps of ice. Put the pan back in the freezer, stirring it every 30 minutes.
• Continue stirring and freezing for about 2 hours or until you have what looks like shaved ice. Keep the granita frozen until you are ready to serve

CHAMPAGNE-CASSIS GRANITA

Steps:

• In a medium, nonreactive saucepan, heat the sugar and water until the sugar is completely dissolved. Remove from the heat and add the Champagne. Stir in the crème de cassis. Freeze according to the instructions for freezing granita on page 145.
• Although Champagne-Cassis Granita is delicious just as it is, a scoop of Raspberry-Champágne Sorbet (page 132) at the bottom of the glass is an elegant touch.

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.

RASPBERRY-CHAMPAGNE GRANITA

Steps:

• Place the raspberries and lime juice in a blender; process until smooth.
• Combine water, sugar and champagne in a medium saucepan, bring to a boil.
• Reduce heat; simmer 1 minute or until sugar melts.
• Remove from heat, stir in raspberry puree.
• Pour the mixture into a large, shallow baking dish.
• Cover and freeze 8 hours.
• Remove dish from freezer and let stand for 5 minutes.
• Scrape entire mixture with a fork until fluffy.

RASPBERRY GRANITA

Steps:

• Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
• Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
• Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
• Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.

CHAMPAGNE-RASPBERRY GRANITAS

Steps:

• In blender, puree raspberries and lemon juice until smooth. Set aside.
• In 2-quart saucepan, heat water, sugar and champagne over high heat to boiling. Reduce heat; simmer 1 to 2 minutes or until sugar is completely melted. Remove from heat. Stir in raspberry puree.
• Pour mixture into shallow dish; cover with foil. Freeze 8 hours.
• Remove dish from freezer; let stand at room temperature 5 minutes.
• Scrape frozen mixture with fork tines until fluffy. Scoop into serving dishes. Garnish with fresh mint.