With the heat being over 100 degrees this week in New York, my fantasies have turned cold. All I can think about is wrapping my lips around something cold. Namely a silver spoon supporting a fine, fresh, well chilled Champagne granita! And if a handsome man has freezing hands for serving it to me, well I will gladly take that too!
Makes 8 cups
- 2 1/2 cups sugar
- 1 bottle dry champagne
- Fill a large bowl with ice and water. Combine sugar and 2 1/2 cups water in medium saucepan, and bring to a boil. Cook until sugar is completely dissolved. Transfer to a large bowl set over the ice bath, and cool completely.
- Add champagne to sugar, and stir to combine. Pour into a 9-by-13-inch pan, and place in the freezer for 30 minutes. Stir with tines of a fork, scraping up icy parts. Return to freezer, and stir every 20 minutes until mixture is frozen and texture is similar to shaved ice. Cover with plastic wrap until ready to serve.
From Martha Stewart Living, December 2000