This sparkly frozen Champagne Granita is the perfect icy treat for ringing in the New Year! There are just 3 ingredients needed for today’s recipe but it will need to spend several hours in your freezer, so make sure you prepare in advance!
Squeezing in just one more dessert recipe before 2019!
I know I said I was going to try not to post until next year, but this Champagne Granita couldn’t wait. It’s simple and just the thing to have in your glass for ringing in the New Year (though I can see many occasions where it would be appropriate, like Valentine’s Day!).
You’ll want to grab a bottle of extra dry champagne for today’s recipe. I normally wouldn’t enjoy a dry bottle of champagne, but you’ll stir it into a homemade simple syrup which brightens and sweetens the flavor. It’s dangerous, I could finish a whole bottle of champagne myself this way.
What is a Granita?
A granita is simply a slushy-like, semi-frozen treat. It’s typically made with simple syrup (sugar that’s been dissolved into an equal amount of water) and other flavorings. I’ve made a Peach Sangria version and a Strawberry Margarita version in the past, but granitas aren’t always made with alcohol!
How to Make Champagne Granita
- Make a simple syrup by dissolving 1 cup of sugar into 1 cup of water over medium heat.
- Remove from heat and stir in one bottle of dry champagne.
- Transfer to a deep casserole dish and cover with plastic wrap. Freeze.
- Ever hour or so (for the next 4-6 hours), use a fork to scrape the granita to flake it apart.
- Before serving, use your fork to break up the granita, then portion into glasses and serve!
Well I hope that everyone had a wonderful Christmas and has a great New Year, and I’ll see you in 2019!
Treat yourself to a FREE E-BOOK!
Other Recipes You Might Enjoy
- Peach Bellinis
- Raspberry Chardonnay Trifle
- Blackberry Moscato Ice Cream
- Peach Sangria Granita
- Strawberry Margarita Granita
- 1 cup water (237ml)
- 1 cup sugar (237ml)
- 1 750ml bottle dry champagne I used an inexpensive bottle of Andre Extra Dry
- Combine water and sugar in a medium-sized saucepan and place on stovetop over medium heat. Stir frequently until the sugar is dissolved.
- Remove from heat and stir in champagne. Stir until combined.
- Pour mixture into a 9x13 pan (or other deep dish).
- Cover with plastic wrap and transfer to the freezer.
- Chill for two hours, then use a pair of forks to stir/flake the mixture. Re-cover and return to freezer for at least another 2-3 hours, periodically stirring/flaking the mixture again.
- Once mixture is frozen through it should still have a flaky/almost snowball-like consistency. Break it up with a fork and serve.