Champagne Raspberry Granite
Yield: 8 cups | Prep: 15 min
Cool: 30 min | Freeze: 3 hr
2 cups water
1 cup sugar
3 cups frozen whole raspberries, thawed
1 750-milliliter bottle brut champagne, chilled
Crisp cookies, for garnish
1. Bring water and sugar to boil in saucepan; boil, stirring occasionally, until sugar is dissolved. Cool to room temperature.
2. Puree the 3 cups raspberries in blender or food processor. Press through fine sieve into large bowl; discard seeds.
3. Add sugar syrup, raspberry puree, and champagne to bowl. Pour into 13x9-inch metal pan. Freeze, stirring every 30 minutes, until completely frozen, 3 to 5 hours.
4. To serve, spoon granite into chilled wine glasses. Serve with fresh raspberries and cookies, if desired. Makes 8 cups.
Make-ahead tip: This dessert can be made ahead. Cover and freeze up to 1 month. Serve as directed.
Nutrition Facts (per serving): 185 cal., 0 g fat, 0 mg chol., 32 g carb., 5 mg sodium, 1 g pro.
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