Strawberry Champagne Granita


Writer and photographer Monica Longenbaker

If you are craving a reprieve from the soaring temperatures this summer, this Strawberry Champagne Granita is a refreshing frozen treat that is also incredibly easy to make. As opposed to sorbets, which tend to be creamy and dense, granitas are icier and airier in texture and require no fancy machinery. In this recipe, fresh strawberries are pureed, then simply popped into the freezer and scraped over time until flaky. Adding some bubbly Champagne to the strawberries takes this refreshment to the next level, resulting in a fruity, invigorating treat that’s definitely worthy of a toast.

Strawberry Champagne Granita

Yield: Serves 4
1 pound strawberries, hulled and halved
2 tablespoons granulated sugar
1 cup Brut Champagne
1 teaspoon lemon juice

Place the strawberries and sugar into the bowl of a blender or food processor. Blend until smooth. Optional: Strain the mixture through a fine sieve to remove the seeds.
Stir in the Champagne and lemon juice. Transfer the mixture to a non-reactive metal or glass baking dish and place the dish into the freezer.

After about two hours, begin to scrape the mixture from the sides of the bowl toward the center to loosen the ice crystals. Repeat scraping about every hour until flaky ice crystals are formed (about 6-8 hours total).

Transfer the frozen granita to a glass and serve immediately. Optional: Top the granita with a few splashes of Champagne.

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