Strawberry-Champagne Granita

Blending fresh strawberries with sparkling wine, Andrew Zimmern’s beautiful and refreshing granita is the perfect dessert for a midsummer party.

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  • Servings: 12

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  • 1 1/2 pounds strawberries, hulled and quartered
  • 1 1/2 cups sugar
  • One 750-milliliter bottle chilled rosé Champagne
  • 2 tablespoons fresh lemon juice

How to make this recipe

  1. In a medium saucepan, combine half of the strawberries with the sugar and 1/3 cup of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes. Transfer the strawberry mixture to a food processor. Add the remaining strawberries and puree until smooth.

  2. Strain the puree through a fine sieve set over a large bowl. Add the Champagne and lemon juice and mix well. Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.

  3. Freeze the granita for 2 hours. Scrape the frozen edges into the center. Freeze for another 3 hours, scraping hourly, until the granita is icy and flaky. Freeze for 8 hours or overnight. Scrape the granita into bowls and serve.

Make Ahead

The granita can be frozen for 4 days.

Contributed By Photo © Kate N.G. Sommers Published June 2013

504892 recipes/strawberry-champagne-granita 2013-12-06T23:52:10+00:00 Andrew Zimmern summer|barbecue-cookout|dinner-party|mothers-day|desserts|ice-cream-and-sorbet|12|basic-easy|gluten-free|web-exclusive june-2013 recipes,strawberry-champagne-granita 504892

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