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
Make and share this Raspberry-champagne Granita recipe from Food.com.
Provided by Mimi Bobeck
Categories Raspberries
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 55.1, Fat 0.3, Sodium 3.2, Carbohydrate 8.2, Fiber 2.7, Sugar 4.3, Protein 0.5
RASPBERRY CHAMPAGNE
Provided by Food Network Kitchen
Time 2m
Yield 1 serving
Number Of Ingredients 3
Steps:
- In a champagne glass pour chilled champagne. Carefully pour Framboise down the inside of glass. Add 2 or 3 frozen raspberries.
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.
RASPBERRY SORBET OR GRANITA
No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.
Provided by Toasted Garlic
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 6h25m
Yield 10
Number Of Ingredients 5
Steps:
- Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
- Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
- Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
- To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 49.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 0.7 g, Sodium 13.7 mg, Sugar 36.5 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.
CHAMPAGNE GRANITA
Make and share this Champagne Granita recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 2h10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Whisk all ingredients together in a bowl until sugar dissolves and the foaming just starts to subside (some foaming will help the granita stay light and airy as it freezes).
- Pour mixture into a 9 x 13 inch baking pan.
- Freeze on the floor of the freezer for about 2 hours, stirring with a fork every 20 minutes.
- When the granita is frozen but soft, smooth out the crystals and cover the pan with plastic wrap.
- Tightly sealed, the granita can stay in the freezer for up to 2 weeks.
- Serve by scraping up the ice crystals with a fork and mounding them in cups, bowls, or glasses.
Nutrition Facts : Calories 221.7, Fat 0.1, Sodium 8.6, Carbohydrate 35.1, Fiber 0.1, Sugar 32, Protein 0.1
RASPBERRY GRANITA
Categories Dessert Valentine's Day Low Sodium Wheat/Gluten-Free Raspberry Summer Vegan Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
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.
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- 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
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