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 four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. 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