Strawberry-Champagne Granita With Macerated Berries
Strawberry-Champagne Granita With Macerated Berries
You definitely don’t need flour to have a decadent, delicious dessert. This boozy frozen fruit granita will satisfy any sweet cravings you have this Passover season.This recipe is courtesy of Andrew Zimmern.
Servings
12
Ingredients
- 1 1/2 pound strawberries, hulled and quartered
- 1 1/2 cup sugar
- 750 -milliliter bottle chilled rosé champagne
- 2 tablespoon fresh lemon juice
- 2 quarts freshly picked strawberries, hulled and washed
- 750 -milliliter bottle dry red italian wine (a good chianti works well)
- 2/3 cup sugar, or more or less to taste
- zest of 1 orange
- juice of 1 orange
- 1 cinnamon stick
- 4 cloves
- 1 handful of fresh mint sprigs, secured with string
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; 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. (The granita can be frozen for 4 days.)
- Scrape the granita into bowls and serve.
- Place the wine in a saucepan along with the juice, cinnamon, cloves, and sugar. Bring to a simmer, then turn off the heat and add mint, stirring once.
- Let rest for 1 hour to cool.
- Put the berries and zest in a large bowl.
- Add the wine mixture and refrigerate for 4 hours minimum.
- Divide the berries into large wine glasses.
- Spoon wine over the berries and serve with strawberry-champagne granita.