Strawberry-Champagne Granita

1. 1

   In a medium saucepan, combine half of the strawberries with the sugar and 1/3 cup of water and bring to a simmer.

2. 2

   Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes.

3. 3

   Transfer the strawberry mixture to a food processor.

4. 4

   Add the remaining strawberries and puree until smooth.

5. 5

   Strain the puree through a fine sieve set over a large bowl.

6. 6

   Add the Champagne and lemon juice and mix well.

7. 7

   Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.

8. 8

   Freeze the granita for 2 hours.

9. 9

   Scrape the frozen edges into the center.

10. 10

    Freeze for another 3 hours, scraping hourly, until the granita is icy and flaky.

11. 11

    Freeze for 8 hours or overnight.

12. 12

    Scrape the granita into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.