Champagne Granita

Course Dessert
Cuisine American
Keyword champagne, new year's dessert, no bake
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Author Sam Merritt


  • 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.