Strawberry Champagne Granita

comments (6) August 7th, 2008

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Click To Enlarge Photo: Boyd Hagen

1 cup sugar
1-3/4 cups water
Juice and grated zest of 1 lemon
2 pints ripe strawberries, puréed
1/2 cup dry champagne or fruit juice

Makes 5 cups

Bring the sugar, water, lemon juice, and zest to a boil in a medium saucepan over high heat. Reduce the heat and boil for 1 min. Let the mixture cool, then add the strawberry purée and the champagne or fruit juice. Stir until well combined.

Freeze in a large, shallow pan for 24 hours or over­night. Stir the mix­ture once or twice during the freezing pro­cess if it begins to separate.

To serve, let the granita sit at room temperature for 10 to 20 min., then scrape with a chilled metal spoon or ice cream scoop into chilled glasses.

Recipe by Meredith Ford
August 1998
from issue #16

posted in: strawberries, dessert

Comments (6)

peterjonson writes: wow very tasty.
Posted: 5:17 am on October 23rd
tobyrice writes: i like it
Posted: 11:29 pm on October 20th
johan1 writes: its very tasty.
Posted: 1:54 am on October 15th
stevejon writes: i like it..
Posted: 12:22 am on October 15th
jakerios writes: very yummy,,
Posted: 12:27 am on October 13th
JonMaxwell writes: wow nice........
Posted: 4:33 am on October 8th
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