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1
Combine 3/4 cup sugar and 3/4 cup water in heavy small saucepan.
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2
Stir over medium heat until sugar dissolves.
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3
Increase heat and boil 1 minute.
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4
Cool.
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5
Refrigerate syrup until cold, about 45 minutes.
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6
Puree enough strawberries (about 6 large) in blender to yield 1/2 cup puree.
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7
Transfer strawberry puree to large bowl.
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8
Mix grapefruit juice, Champagne, lemon juice and chilled syrup into strawberry puree.
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9
Pour mixture into 13x9x2-inch metal baking pan.
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10
Freeze Champagne mixture until icy at edge of pan, about 55 minutes.
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11
Whisk to distribute frozen portions evenly.
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12
Freeze again until icy at edge of pan and overall texture is slushy, about 40 minutes.
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13
Whisk to distribute frozen portions evenly.
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14
Cover and freeze until mixture is solid, about 3 hours.
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15
Meanwhile, slice remaining strawberries.
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16
Place in large bowl and toss with remaining 1/4 cup sugar and 1/4 cup Grand Marnier.
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17
Cover with plastic wrap and refrigerate at least 30 minutes and up to 3 hours.
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18
Using fork, scrape granita down length of pan, forming ice flakes.
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19
(Granita can be prepared up to 2 days ahead of time.
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20
Cover and freeze until ready to serve.)
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21
Divide sliced strawberries equally among 6 wineglasses.
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22
Top with granita and serve immediately.
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23
Note: I stuffed a ball of plastic wrap in the bottle of the leftover cava and put it in the fridge.
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24
And it kept bubbly until the next night!
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25
It was great to have the chilled cava with the granita!
