Tropical Fruit Champagne Granita
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
52
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup
2
In a blender or food processor purée pineapple with 1/4 cup plus 2 tablespoons syrup (reserving remaining syrup for another use)
3
Stir in nectar or juice and Champagne
4
Pineapple mixture may be made 1 day ahead and chilled, covered
5
Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours
6
Granita may be made 2 days ahead and frozen, covered
7
Just before serving, scrape granita with a fork to lighten texture
8
Scoop granita into serving bowls
9
In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup
10
In a blender or food processor purée pineapple with 1/4 cup plus 2 tablespoons syrup (reserving remaining syrup for another use)
11
Stir in nectar or juice and Champagne
12
Pineapple mixture may be made 1 day ahead and chilled, covered
13
Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours
14
Granita may be made 2 days ahead and frozen, covered
15
Just before serving, scrape granita with a fork to lighten texture
16
Scoop granita into serving bowls