Summer is just a few weeks away, which means poolside barbeques are going to dominate your calendar. Ditch the kiddy popsicles on your next backyard shindig and up the ante with this easy, refreshing strawberry champagne granita.
This icy treat requires a little planning beforehand because you’ll need to freeze the granita for approximately two hours (preferably overnight) before serving. Assembling it, however, couldn’t be simpler.
Strawberry Champagne Granita
1 1/2 pounds of strawberries
1 bottle of chilled champagne (Rosé)
1 1/2 cup of sugar or preferred sweetener
1/3 cup of water
3 tbsp of fresh lime juice
Directions
Cut the strawberries into quarters and combine half of the batch into a saucepan — along with the sugar and water. Stir for about five minutes or until the sugar is completely dissolved and the mixture thickens. Transfer the strawberries into a blender or food processor. Add the remaining strawberries and puree until smooth.
Strain the mixture into a bowl. Combine the champagne and lime juice and mix well. Freeze the puree for approximately 2 hours. Scrape the perimeter of the granita toward the center with a fork and freeze for another 2-to-3 hours. Continue to scrape the granita until it turns icy and flaky. Freeze overnight and serve with macerated berries in wine glasses.
Macerated Berries
2 pounds of strawberries
Quality red wine
2/3 cup of sugar (more or less according to your palette)
Zest and juice of 1 orange
1 cinnamon stick
Fresh mint leaves
Directions
Pour the red wine, sugar, cinnamon, orange juice into a pan and bring to a simmer. Turn off the heat and add the mint leaves. Let the mixture cool for about an hour. Combine the strawberries and orange zest into a bowl and pour the wine mixture on top. Refrigerate overnight and serve with the strawberry champagne granita.
You can make the strawberry champagne granita and macerated berries at least a week prior to your event. This recipe is inspired by one of Andrew Zimmern’s cocktail recipes.
Plus: this non-alcoholic pineapple ginger mojito is sublime.
Bottom photo via Honestlty Yum
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