Champagne Granita

1. 1

   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).

2. 2

   Pour mixture into a 9 x 13 inch baking pan.

3. 3

   Freeze on the floor of the freezer for about 2 hours, stirring with a fork every 20 minutes.

4. 4

   When the granita is frozen but soft, smooth out the crystals and cover the pan with plastic wrap.

5. 5

   Tightly sealed, the granita can stay in the freezer for up to 2 weeks.

6. 6

   Serve by scraping up the ice crystals with a fork and mounding them in cups, bowls, or glasses.

* Per serving · 4 servings · Values may vary.

No additional tips available.