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 Red Raspberry Champagne Granita | Status Approved | | Name |  Red Raspberry Champagne Granita | | Category | Desserts | | Serves/Yields | 6 | | Source | Oregon Raspberry and Blackberry Commission | | Difficulty | Easy | | Prep. Time | 3 H | | Cook Time | n/a | | Introduction | | If a light, elegant finale to a Valentine's Day dinner would suit your style, consider a raspberry granita, a cool confection blending sweet red fruit with the sparkle of Champagne.
AP / Oregon Raspberry and Blackberry Commission
Red Raspberry Champagne Granita
Romance aside, this proposal is madly practical. The granita is made completely in the freezer — no special equipment needed. It's quick to prepare, and you can make it up to a week ahead.
For a nice presentation, serve this ice dessert in a glass coupe dish or large martini glass.
The original recipe calls for Champagne, but if you prefer to make it without alcohol, use a lemon-lime soda. This will give a rather different flavor in the finished dessert.
Another advantage of red raspberry Champagne granita: Diners are likely to find it easy to eat after even the richest Valentine feast. The dessert's light texture results from breaking up the ice crystals during the preparation several times, and refreezing the ice to keep it airy. | | Ingredients | | 1 cup sugar (divided use)
¾cup water
4 cups frozen red raspberries , thawed (divided use)
1 ½ cups fresh grapefruit juice
1 ½ cups dry Champagne (see note)
½cup fresh lemon juice
1/4 cup framboise or other raspberry liqueur (see note)
1 cup fresh red raspberries (optional garnish) | | Directions | | Step: 1 | Combine 3/4 cup sugar and water in a small heavy saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil 1 minute. Cool. Refrigerate syrup until cold, about 45 minutes.
Purée enough thawed raspberries (about 1 cup) in blender to yield 1/2 cup of purée. Transfer raspberry purée to large bowl. Mix grapefruit juice, Champagne, lemon juice and chilled syrup into raspberry purée. Pour mixture into 13x9x2-inch metal baking pan.
Freeze granita mixture until icy at the edge of pan, about 55 minutes. Using a whisk, mix to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 40 minutes. Whisk again to distribute frozen portions evenly. Cover with plastic wrap and freeze until mixture is solid, about 3 hours. (Time may differ with individual freezer temperatures.)
Meanwhile, mix remaining thawed raspberries with 1/4 cup sugar and framboise in a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes.
Using fork, scrape granita down length of pan, forming ice flakes. Do this for the whole pan, leave in flakes, cover with plastic wrap and return to freezer or serve immediately. (Granita can be prepared up to 2 days ahead of time.)
To serve: Divide raspberry-framboise mixture among 6 wide, wine or dessert coupe glasses. Top with scoops of granita, garnish with fresh raspberries if desired, and serve immediately. Makes 6 servings.
Note: To make a nonalcoholic granita, for the Champagne substitute 11/2 cups lemon-lime soda such as Sprite or 7-Up, and omit the framboise. | | Nutrition Information | | PER SERVING: Cal 304 Negligible fat Sodium 7 mg Carb 61 g Protein 3 g |
Time submitted: Saturday, February 05. 2005 at 11:54:46 Contributed By: guido
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