Strawberry-Champagne Granita

As Thomas Hyll wrote in his of 1593, “...[strawberries] are much eaten at all men's tables in sommer time with wine and sugar.” While cream is the traditional English accompaniment, elsewhere in Europe crème fraîche, or sour cream, is preferred. In Italy, red wine and sugar seems to be everywhere. I developed this recipe after years of enjoying wild berries served in this fashion at Trattoria Sostanza in Florence. I top the macerated berries with the frozen granita or serve them separately. SEE RECIPE »

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