3-Ingredient Blueberry Champagne Granita
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
60
Spice
49
Sweetness
67
Sourness
47
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Bring sugar, 1 cup blueberries, and 1 cup water to a boil in a small saucepan; cook, stirring, until sugar dissolves, about 5 minutes
2
Transfer blueberry syrup to a medium bowl set inside an ice bath and let cool
3
Purée syrup and remaining blueberries in a food processor until smooth
4
Strain mixture through a fine-mesh sieve into a 13x9" (or other 3-qt
5
) freezer-safe baking dish, pressing on solids to extract as much juice as possible; discard solids
6
Pour sparkling wine into baking dish and stir to combine
7
Freeze mixture until just beginning to crystallize, about 2 hours
8
Scrape with a fork, then continue to freeze, scraping every hour, until texture is similar to shaved ice, 3–4 hours more
9
Cover with plastic wrap and keep frozen until ready to serve
10
Bring sugar, 1 cup blueberries, and 1 cup water to a boil in a small saucepan; cook, stirring, until sugar dissolves, about 5 minutes
11
Transfer blueberry syrup to a medium bowl set inside an ice bath and let cool
12
Purée syrup and remaining blueberries in a food processor until smooth
13
Strain mixture through a fine-mesh sieve into a 13x9" (or other 3-qt
14
) freezer-safe baking dish, pressing on solids to extract as much juice as possible; discard solids
15
Pour sparkling wine into baking dish and stir to combine
16
Freeze mixture until just beginning to crystallize, about 2 hours
17
Scrape with a fork, then continue to freeze, scraping every hour, until texture is similar to shaved ice, 3–4 hours more
18
Cover with plastic wrap and keep frozen until ready to serve
19
Do Ahead Granita can be made 5 days ahead; keep frozen
20
Granita can be made 5 days ahead; keep frozen