Tropical Fruit Champagne Granita

1. 1

   In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.

2. 2

   In a blender or food processor puree pineapple with 1/4 cup plus

3. 3

   2 tablespoons syrup (reserving remaining syrup for another use).

4. 4

   Stir in nectar or juice and Champagne.

5. 5

   Pineapple mixture may be made 1 day ahead and chilled, covered.

6. 6

   Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours.

7. 7

   Granita may be made 2 days ahead and frozen, covered.

8. 8

   Just before serving, scrape granita with a fork to lighten texture.

9. 9

   Scoop granita into serving bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.