French · Dessert
Sparkling Wine Granita
A pale, fizzing-on-the-tongue granita made by slowly freezing a simple lemon syrup mixed with flattened sparkling wine, then scraping it by hand into loose, glittering ice crystals. It's the kind of palate-cleansing ice the French serve between courses or after a rich dinner — barely sweet, faintly boozy, and bracingly cold.
$1
10 minsPrep
2 minsCook
237 minsTotal
EasyLevel
Nutrition per serving
209Calories
0.1gProtein
0gFat
35.1gCarbs
34.8gSugar
0.1gFiber
2mgSodium
0mgChol
0gSat Fat
14mgPotassium
3mgCalcium
0.1mgIron
0mcgVitamin B12
2.6mgVitamin C
0gPolyol
0gAllulose
10.4gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
In a small saucepan, combine the water and sugar and warm gently over low heat, stirring until the sugar fully dissolves, about 2 minutes — do not let it boil hard.
2
Remove the syrup from the heat and stir in the lemon juice. Let cool completely to room temperature, about 15 minutes.
3
Open the sparkling wine ahead of time and let it go flat and chilled in the fridge for a couple of hours so it won't fizz violently once frozen.
4
Stir the flat sparkling wine into the cooled sugar syrup in a shallow freezer-safe tray or tub (about 350ml capacity), mixing gently.
5
Place the tray in the freezer uncovered. After 45 minutes, when ice crystals begin forming at the edges, scrape with a fork and mix back into the liquid.
6
Continue scraping and forking the mixture every 30-45 minutes for 3-4 hours total, breaking up crystals each time, until the whole tray is a light, fluffy mass of pale ice flakes.
7
Just before serving, fluff the granita once more with a fork to loosen the crystals.
8
Spoon into chilled glasses as 2 scoops per portion and scatter the julienned mint over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g water
- 1.6 oz45g sugar white
- 0.4 oz12g freshly squeezed lemon juice
- 3.5 oz100g chilled sparkling wine, poured flat orange liqueur
- 0.1 oz2g finely julienned, for garnish mint
