Strawberry Champagne Granita

comments (0) August 7th, 2008     

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Ingredients:
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

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posted in: strawberries, dessert

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