Champagne-Cassis Granita

1. 1

   In a saucepan, heat the sugar and water until the sugar is completely dissolved.

2. 2

   Remove from heat and add the Champagne; stir in the creme de cassis.

3. 3

   Pour mixture into 2-quart container (sides should be about 2 inches high) and place in the freezer.

4. 4

   Begin checking it after about 1 hour; once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center.

5. 5

   Return dish to freezer, then check mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful, fine crystals.

6. 6

   Because the granita may melt rapidly, suggest spooning into chilled goblets and letting rest in the freezer until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.