Honey Tangerine Champagne Punch With Black Cherry Granita

1. 1

   To make the simple syrup, in med saucepan add sugar, water and tangerine or orange zest. Bring to a boil, don't stir just swirl the pot to make sure no sugar crystals stick to the side of the pan. When all of the sugar is dissolved remove from heat, let come to room temperature pour through sieve into jar and refrigerate until ready to use.

2. 2

   In same saucepan add black cherry juice, sugar and lemon zest bring to a boil, stir frequently and remove from heat when sugar is dissolved. Add the creme de mure or cassis. Bring to room temperature or to quicken the process put in ice bath to get it cold and pour into rectangular non reactive pan. Place in freezer for approximately 1 1/2 hours, (you will see the edges starting to freeze) using a fork scrape and put back in freezer, repeat this process every hour until its frozen through and resembles shaved ice. Cover and keep frozen. It takes about 3-4 hours to make this.

3. 3

   Juice your tangerines and oranges and refrigerate. All ingredients should be cold when you assemble the punch. Chill your champagne.

4. 4

   Chill your punch bowl. Add juice and simple syrup and stir to combine. Add the champagne. Have your glasses or champagne flutes ready. To serve, scoop a heaping tablespoon of granita into glass, ladle punch over the granita and enjoy!

5. 5

   Note: This can be made with seltzer or sparkling water instead of champagne for a booze free punch if you use sparkling water add 1/2 cup simple syrup.

* Per serving · 4 servings · Values may vary.