Raspberry Champagne Granita Recipes

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RASPBERRY PINK CHAMPAGNE GRANITA



Raspberry Pink Champagne Granita image

Granita has an icy-slushy texture that is a great finish to any meal whether in the heat of summer or after an elegant dinner. Raspberries add a perfumed quality to the pink champagne making this recipe extra special! The alcohol slows the freezing process so it does well to stay in the freezer all day or overnight. Once frozen (it will not hard freeze), a simple rake of a fork creates ice crystals that melt in the mouth with loads of flavor.

Provided by Toni Dash

Categories     Dessert

Time 10h

Number Of Ingredients 5

½ cup Granulated Sugar
1 ½ cup Water
1 cup ripe Raspberries (, fresh or frozen and thawed)
1 750 ml Rose Brut Champagne or Rose Sparkling Wine
2 tablespoons freshly squeezed Lime Juice

Steps:

  • In a medium saucepan, combine the sugar, water and raspberries and bring to a boil over medium-high heat; stirring to dissolve the sugar and mash the raspberries. Once the mixture comes to a boil, turn off the heat. Use an immersion blender to pulverize all the raspberries and allow to cool fully (about 1 hour). Alternatively allow the mixture to cool slightly, pour into a blender and puree, return to the saucepan to cool fully.
  • Once cooled, pour the mixture through a fine mesh sieve (strainer) using a spatula to push the mixture through leaving the raspberry seeds in the sieve into a freezer-proof 13x9 inch pan. Scrap the outside of the sieve into the pan as well.
  • Pour the champagne and the lime juice into the pan and stir to fully mix. Cover and place in the freezer for 1-2 hours. Check the granite and if the mixture is beginning to freeze break up the ice with a fork. Cover and leave in the freezer for 8-10 hours until the mixture is fully frozen.
  • Remove the granita from the freezer and drag a fork through it to break up the mixture into ice crystals. Unlike a traditional granita, the alcohol content will prohibit it from hard freezing so breaking up the mixture should be easy. After grating into small crystals, spoon into serving dishes and serve immediately. Leftover granita may be stored in the freezer.

Nutrition Facts : Calories 82 kcal, Carbohydrate 12 g, Sodium 7 mg, Sugar 11 g, ServingSize 1 serving

RASPBERRY CHAMPAGNE GRANITA



Raspberry champagne granita image

Granita is very easy. For this champagne granita, you need to make a raspberry syrup base. Then, you just cool the syrup, mix with champagne and freeze it for an hour before stirring and scraping.

Provided by Janice

Categories     Dessert

Time 20m

Number Of Ingredients 5

375 mL water
100 grams granulated sugar
20 frozen raspberries (or strawberries or blackberries)
750 mL chilled champagne or prosecco
15 mL fresh lemon juice

Steps:

  • In a small saucepan, mix the water, sugar, and raspberries. Heat on high, mashing the raspberries so that they infuse the syrup. Bring the mixture to a boil, then take it off the heat and strain it into a large heatproof bowl. Chill for 1 hour or until completely cooled.
  • Combine the raspberry syrup (all of it) with the bubbly and lemon juice. Transfer to a 9×13″ Pyrex and freeze for 1 hour.
  • Stir the slushy granita base with a fork, scraping down the sides and mashing any big clumps of ice. Put the pan back in the freezer, stirring it every 30 minutes.
  • Continue stirring and freezing for about 2 hours or until you have what looks like shaved ice. Keep the granita frozen until you are ready to serve

Nutrition Facts : Calories 212 kcal, ServingSize 1 serving

CHAMPAGNE GRANITA



Champagne Granita image

Provided by Bobby Flay

Categories     dessert

Time 4h40m

Yield 8 servings

Number Of Ingredients 4

1 cup sugar
1 cup water
2 lemons
1 (750-ml) bottle Champagne or other sparkling white wine, cold

Steps:

  • Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and place in the refrigerator until cold, about 1 hour.
  • Using the finest grater you have, lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze out the juice and remove the seeds from both lemons.
  • Open the Champagne or sparkling wine, and pour it into a 9 by 12 by 2-inch pan. Mix in the simple syrup, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. Before serving, fluff the granita by "chopping" up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve.

3-INGREDIENT BLUEBERRY CHAMPAGNE GRANITA



3-Ingredient Blueberry Champagne Granita image

Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Dessert     Frozen Dessert     Blueberry     Champagne     Sparkling Wine

Yield Serves 8-10

Number Of Ingredients 3

1 cup sugar
1 (10-ounce) bag frozen blueberries
1 (750-ml) bottle sparkling wine

Steps:

  • Bring sugar, 1 cup blueberries, and 1 cup water to a boil in a small saucepan; cook, stirring, until sugar dissolves, about 5 minutes. Transfer blueberry syrup to a medium bowl set inside an ice bath and let cool.
  • Purée syrup and remaining blueberries in a food processor until smooth. Strain mixture through a fine-mesh sieve into a 13x9" (or other 3-qt.) freezer-safe baking dish, pressing on solids to extract as much juice as possible; discard solids.
  • Pour sparkling wine into baking dish and stir to combine. Freeze mixture until just beginning to crystallize, about 2 hours. Scrape with a fork, then continue to freeze, scraping every hour, until texture is similar to shaved ice, 3-4 hours more. Cover with plastic wrap and keep frozen until ready to serve.
  • Do Ahead
  • Granita can be made 5 days ahead; keep frozen.

RASPBERRY SORBET OR GRANITA



Raspberry Sorbet or Granita image

No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.

Provided by Toasted Garlic

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 6h25m

Yield 10

Number Of Ingredients 5

4 (6 ounce) containers fresh red raspberries
½ cup honey
4 cups water, divided
¾ cup white sugar
½ cup light corn syrup

Steps:

  • Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
  • Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
  • Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
  • To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 49.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 0.7 g, Sodium 13.7 mg, Sugar 36.5 g

CHAMPAGNE-RASPBERRY GRANITAS



Champagne-Raspberry Granitas image

Our elegant champagne-raspberry granitas pair bubbly and berries for a make-ahead, refreshing dessert.

Provided by By Stephanie Wise

Categories     Dessert

Time 8h15m

Yield 6

Number Of Ingredients 6

2 cups Cascadian Farm® organic frozen raspberries, thawed
2 tablespoons lemon juice
1 1/2 cups water
1 cup sugar
3/4 cup champagne
Fresh mint sprigs for garnish, if desired

Steps:

  • In blender, puree raspberries and lemon juice until smooth. Set aside.
  • In 2-quart saucepan, heat water, sugar and champagne over high heat to boiling. Reduce heat; simmer 1 to 2 minutes or until sugar is completely melted. Remove from heat. Stir in raspberry puree.
  • Pour mixture into shallow dish; cover with foil. Freeze 8 hours.
  • Remove dish from freezer; let stand at room temperature 5 minutes.
  • Scrape frozen mixture with fork tines until fluffy. Scoop into serving dishes. Garnish with fresh mint.

Nutrition Facts : Calories 280, Carbohydrate 66 g, Cholesterol 0 mg, Fiber 8 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 56 g, TransFat 0 g

RASPBERRY GRANITA



Raspberry Granita image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 3

12 ounces water
9 ounces sugar
4 ounces raspberry puree

Steps:

  • Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved. Add the raspberry puree to the mixture and cool.
  • Pour the mixture into a shallow pan and place it in the freezer. As the mixture freezes, occasionally scrape and stir the mixture to form crystals. After a few hours the granita is ready to serve. To serve place in small glass cups with freshly whipped cream.

RASPBERRY-CHAMPAGNE GRANITA



Raspberry-champagne Granita image

Make and share this Raspberry-champagne Granita recipe from Food.com.

Provided by Mimi Bobeck

Categories     Raspberries

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups fresh raspberries
2 tablespoons fresh lime juice
1 1/2 cups water
1 tablespoon sugar
3/4 cup champagne

Steps:

  • Place the raspberries and lime juice in a blender; process until smooth.
  • Combine water, sugar and champagne in a medium saucepan, bring to a boil.
  • Reduce heat; simmer 1 minute or until sugar melts.
  • Remove from heat, stir in raspberry puree.
  • Pour the mixture into a large, shallow baking dish.
  • Cover and freeze 8 hours.
  • Remove dish from freezer and let stand for 5 minutes.
  • Scrape entire mixture with a fork until fluffy.

Nutrition Facts : Calories 55.1, Fat 0.3, Sodium 3.2, Carbohydrate 8.2, Fiber 2.7, Sugar 4.3, Protein 0.5

RASPBERRY GRANITA



Raspberry Granita image

Categories     Dessert     Valentine's Day     Low Sodium     Wheat/Gluten-Free     Raspberry     Summer     Vegan     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1 cup water
3/4 cup plus 2 tablespoons sugar
3 cups fresh raspberries (about 16 ounces)
1 tablespoon fresh lemon juice
Fresh raspberries

Steps:

  • Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
  • Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
  • Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
  • Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.

CRANBERRY-CHAMPAGNE GRANITA



Cranberry-Champagne Granita image

After serving a heavy holiday meal, I like to offer a light, refreshing dessert, like this gorgeous granita. Because it can be made ahead, there's no last-minute fuss. -Joyce Gemperlein, Rockville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 cups.

Number Of Ingredients 4

3-1/2 teaspoons grated lime zest
1-3/4 cups unsweetened cranberry juice
1-1/2 cups sugar
1-3/4 cups champagne

Steps:

  • Place the lime zest in a small saucepan and cover with water. Bring to a boil. Cook and stir for 1 minute. Drain and discard liquid; set the zest aside. , In a small saucepan, bring cranberry juice and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in champagne and lime zest., Transfer to a 13x9x2-in. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Stir granita with a fork just before serving; spoon into dessert dishes.

Nutrition Facts : Calories 196 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 0 fiber), Protein 0 protein.

CHAMPAGNE GRANITA WITH STRAWBERRIES



Champagne Granita With Strawberries image

Provided by Molly O'Neill

Categories     ice creams and sorbets, dessert

Time 6h15m

Yield Six servings

Number Of Ingredients 8

3/4 cup, plus 2 tablespoons, sugar
6 tablespoons water
1 pint ripe strawberries, hulled and sliced in thick rounds
1 tablespoon plus 4 1/2 teaspoons fresh lemon juice
2 tablespoons thinly sliced mint leaves, plus 6 sprigs for garnish
2 tablespoons Grand Marnier (optional)
2 1/2 cups dry Champagne or other sparkling wine
1/2 cup fresh orange juice

Steps:

  • Mix the 3/4 cup of sugar and water in a small saucepan. Bring to a boil over medium heat and boil until the sugar dissolves, about 1 minute. Let cool. Meanwhile, in a medium-size bowl, combine the berries, 2 tablespoons of sugar, 1 tablespoon of lemon juice, sliced mint and Grand Marnier, if using. Cover and let stand for at least 2 hours.
  • In a shallow nonreactive pan, combine the sugar syrup, Champagne, orange juice and 4 1/2 teaspoons of lemon juice. Cover with plastic wrap and freeze for at least 6 hours.
  • To serve, scrape the granita with a fork into large crystals. Spoon into chilled martini or other wide-mouthed glasses. Surround with berries and garnish with mint. Serve immediately.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 7 grams

RASPBERRY ROSE GRANITA



Raspberry Rose Granita image

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 4h45m

Yield 4 servings

Number Of Ingredients 4

1/4 cup water
65 grams (about 1/4 cup plus 1 teaspoon) sugar
680 grams raspberries
1/2 teaspoon rose water

Steps:

  • Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
  • In a blender, purée the raspberries with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
  • Chill a 9-by-11-inch baking dish in the freezer. Blend the purée with an immersion blender for 30 seconds and scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 11 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 24 grams

CHAMPAGNE-CASSIS GRANITA



Champagne-Cassis Granita image

Make and share this Champagne-Cassis Granita recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 4h15m

Yield 1 quart

Number Of Ingredients 4

1/2 cup sugar
1 1/2 cups water
2 cups champagne or 2 cups sparkling wine
1/3 cup creme de cassis

Steps:

  • In a saucepan, heat the sugar and water until the sugar is completely dissolved.
  • Remove from heat and add the Champagne; stir in the creme de cassis.
  • Pour mixture into 2-quart container (sides should be about 2 inches high) and place in the freezer.
  • Begin checking it after about 1 hour; once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center.
  • Return dish to freezer, then check mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful, fine crystals.
  • Because the granita may melt rapidly, suggest spooning into chilled goblets and letting rest in the freezer until ready to serve.

Nutrition Facts : Calories 777.4, Sodium 30.6, Carbohydrate 112.2, Sugar 104.4, Protein 0.3

CHAMPAGNE GRANITA



Champagne Granita image

The time it takes to freeze the granita will vary depending on the temperature of your freezer. If there is enough space in the freezer to do so, dividing the mixture between two pans will speed up the process.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8 cups

Number Of Ingredients 2

2 1/2 cups sugar
1 bottle dry champagne

Steps:

  • Fill a large bowl with ice and water. Combine sugar and 2 1/2 cups water in medium saucepan, and bring to a boil. Cook until sugar is completely dissolved. Transfer to a large bowl set over the ice bath, and cool completely.
  • Add champagne to sugar, and stir to combine. Pour into a 9-by-13-inch pan, and place in the freezer for 30 minutes. Stir with tines of a fork, scraping up icy parts. Return to freezer, and stir every 20 minutes until mixture is frozen and texture is similar to shaved ice. Cover with plastic wrap until ready to serve.

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