Strawberry-Champagne Granita With Macerated Berries
Prep Time:
Cook Time:
Servings:
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
  1. In a medium saucepan, combine half of the strawberries with the sugar and 1/3 cup of water and bring to a simmer.
  2. Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes.
  3. Transfer the strawberry mixture to a food processor.
  4. Add the remaining strawberries and puree until smooth.
  5. Strain the puree through a fine sieve set over a large bowl.
  6. Add the Champagne and lemon juice; mix well.
  7. Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.
  8. 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.
  9. Freeze for 8 hours or overnight. (The granita can be frozen for 4 days.)
  10. Scrape the granita into bowls and serve.
  11. 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.
  12. Let rest for 1 hour to cool.
  13. Put the berries and zest in a large bowl.
  14. Add the wine mixture and refrigerate for 4 hours minimum.
  15. Divide the berries into large wine glasses.
  16. Spoon wine over the berries and serve with strawberry-champagne granita.