13
May

Want to make a dessert for guests that feels suitable for kings and queens but in reality only has a handful ingredients – most of which you likely have on hand? Enter this granita with sparkling wine recipe. Serving in fancy coupe glasses is a non-negotiable here. It’s also a very easy dessert to prep ahead and serve to a group in a flash. It also lasts in your freezer for a few weeks if you want it all to yourself.

Print Recipe

Strawberry Granita with Sparkling Wine

Prep Time2 hrs

Servings: 3 people

Ingredients

2 cups fresh or frozen strawberries (or any fruit that may be starting to go bad in your fridge including but not limited to: pineapple, raspberry, lemon, watermelon, etc.)
1/3 cup white sugar
1 cup water
1/2 tsp lemon juice
1 pinch salt
Sparkling wine

Instructions

Put berries, sugar, water, lemon juice, and salt in a blender and pulse until semi-smooth (but not a smoothie consistency.)
Pour into a large baking dish, making sure the mixture isn't too deep in the dish (~1/2 inch deep or less.)
Keep it uncovered and break up frozen mixture in the dish every 30 minutes for about 2 hours. The sides usually freeze first, so make sure to scrape the crystals off the side to incorporate with the rest of the mixture. Once done, the granita should be light and fluffy.
Put granita into fancy coupe glasses (or a small serving bowl if you're lame) and top with however much sparkling you feel is adequate (which for me is enough for the granita to float in the wine.)

Related Recipes

Name: Strawberry Granita with Sparkling Wine
Prep time: 120 min
Yield: 3 people
Ingredients: 2 cups fresh or frozen strawberries (or any fruit that may be starting to go bad in your fridge including but not limited to: pineapple, raspberry, lemon, watermelon, etc.); 1/3 cup white sugar; 1 cup water; 1/2 tsp lemon juice; 1 pinch salt; Sparkling wine

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Madison

Thanks for visiting my site! My name is Madison, a Twin Cities native with a passion for all things food. I started out posting about Minneapolis restaurants and restaurants in places I frequently traveled. Recently, I launched a portion of my site dedicated to staying in, cooking for yourself and others, and making hosting more joyful and enjoyable. Read more about my story here.