CHAMPAGNE GRANITA
The time it takes to freeze the granita will vary depending on the temperature of your freezer. If there is enough space in the freezer to do so, dividing the mixture between two pans will speed up the process.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 cups
Number Of Ingredients 2
Steps:
- Fill a large bowl with ice and water. Combine sugar and 2 1/2 cups water in medium saucepan, and bring to a boil. Cook until sugar is completely dissolved. Transfer to a large bowl set over the ice bath, and cool completely.
- Add champagne to sugar, and stir to combine. Pour into a 9-by-13-inch pan, and place in the freezer for 30 minutes. Stir with tines of a fork, scraping up icy parts. Return to freezer, and stir every 20 minutes until mixture is frozen and texture is similar to shaved ice. Cover with plastic wrap until ready to serve.
3-INGREDIENT BLUEBERRY CHAMPAGNE GRANITA
Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Dessert Frozen Dessert Blueberry Champagne Sparkling Wine
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Bring sugar, 1 cup blueberries, and 1 cup water to a boil in a small saucepan; cook, stirring, until sugar dissolves, about 5 minutes. Transfer blueberry syrup to a medium bowl set inside an ice bath and let cool.
- Purée syrup and remaining blueberries in a food processor until smooth. Strain mixture through a fine-mesh sieve into a 13x9" (or other 3-qt.) freezer-safe baking dish, pressing on solids to extract as much juice as possible; discard solids.
- Pour sparkling wine into baking dish and stir to combine. Freeze mixture until just beginning to crystallize, about 2 hours. Scrape with a fork, then continue to freeze, scraping every hour, until texture is similar to shaved ice, 3-4 hours more. Cover with plastic wrap and keep frozen until ready to serve.
- Do Ahead
- Granita can be made 5 days ahead; keep frozen.
SPARKLING GRAPEFRUIT GRANITA
Steps:
- Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
- Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.
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.
STRAWBERRY, CITRUS, AND CHAMPAGNE GRANITA
Categories Champagne Citrus Dessert Strawberry Summer Bon Appétit
Yield Make 6 servings
Number Of Ingredients 7
Steps:
- Combine 3/4 cup sugar and 3/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil 1 minute. Cool. Refrigerate syrup until cold, about 45 minutes.
- Puree enough strawberries (about 6 large) in blender to yield 1/2 cup puree. Transfer strawberry puree to large bowl. Mix grapefruit juice, Champagne, lemon juice and chilled syrup into strawberry puree. Pour mixture into 13x9x2-inch metal baking pan.
- Freeze Champagne mixture until icy at edge of pan, about 55 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 40 minutes. Whisk to distribute frozen portions evenly. Cover and freeze until mixture is solid, about 3 hours.
- Meanwhile, slice remaining strawberries. Place in large bowl and toss with remaining 1/4 cup sugar and 1/4 cup Grand Marnier. Cover with plastic wrap and refrigerate at least 30 minutes and up to 3 hours.
- Using fork, scrape granita down length of pan, forming ice flakes. (Granita can be prepared up to 2 days ahead of time. Cover and freeze until ready to serve.) Divide sliced strawberries equally among 6 wineglasses. Top with granita and serve immediately.
CHAMPAGNE-AND-ORANGE GRANITA COCKTAIL
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 3h20m
Number Of Ingredients 4
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 WITH STRAWBERRIES
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert
Time 6h15m
Yield Six servings
Number Of Ingredients 8
Steps:
- Mix the 3/4 cup of sugar and water in a small saucepan. Bring to a boil over medium heat and boil until the sugar dissolves, about 1 minute. Let cool. Meanwhile, in a medium-size bowl, combine the berries, 2 tablespoons of sugar, 1 tablespoon of lemon juice, sliced mint and Grand Marnier, if using. Cover and let stand for at least 2 hours.
- In a shallow nonreactive pan, combine the sugar syrup, Champagne, orange juice and 4 1/2 teaspoons of lemon juice. Cover with plastic wrap and freeze for at least 6 hours.
- To serve, scrape the granita with a fork into large crystals. Spoon into chilled martini or other wide-mouthed glasses. Surround with berries and garnish with mint. Serve immediately.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 7 grams
WATERMELON GRANITA WITH CHAMPAGNE
This is a wonderful dessert as an end of a warm and romantic dinner!
Provided by ilikeit
Categories Desserts Frozen Dessert Recipes
Time 2h15m
Yield 4
Number Of Ingredients 4
Steps:
- Place cubed watermelon and sugar in the pitcher of a blender. Blend for 1 minute. Stir in the champagne. Pour the watermelon mixture into a plastic container, cover and place in the freezer. Stir the mixture with a fork every 30 minutes until frozen, about 2 hours.
- Before serving, remove the frozen granita from the freezer and stir well using a fork or place in the food processor and process until it reaches the desired consistency. Serve in tall glasses garnished with sliced watermelon.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 65.4 g, Fat 0.8 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 8.3 mg, Sugar 57.3 g
CHAMPAGNE-CASSIS GRANITA
Inspired by the classic Kir Royale, this granita makes a similarly elegant after-dinner dessert. Because of the quantity of Champagne in this recipe, it takes bit longer to freeze than other granitas.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 4
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.
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- In a medium saucepan, combine half of the strawberries with the sugar and 1/3 cup of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes. Transfer the strawberry mixture to a food processor. Add the remaining strawberries and puree until smooth.
- Strain the puree through a fine sieve set over a large bowl. Add the Champagne and lemon juice and mix well. Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.
- Freeze the granita for 2 hours. Scrape the frozen edges into the center. Freeze for another 3 hours, scraping hourly, until the granita is icy and flaky. Freeze for 8 hours or overnight. Scrape the granita into bowls and serve.
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