Recipes Strawberry-Champagne Granita Be the first to rate & review! Blending fresh strawberries with sparkling wine, Andrew Zimmern’s beautiful and refreshing granita is the perfect dessert for a midsummer party. Plus: Andrew Zimmern’s Kitchen Adventures Slideshow: Refreshing Granitas By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Updated on December 28, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Kate N.G. Sommers Active Time: 1 hrs Total Time: 8 hrs Yield: 12 Ingredients 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 Directions 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. 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. 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. Rate it Print