Inspired by the classic Kir Royale, this granita makes a similarly elegant after-dinner dessert. Because of the quantity of Champagne in this recipe, it takes bit longer to freeze than other granitas.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
1/2 cup (100 g) sugar
1 1/2 cups (375 ml) water
2 cups (500 ml) Champagne or sparkling wine
1/3 cup (80 ml) crème de cassis (black currant liqueur)
Preparation
Step 1
In a medium, nonreactive saucepan, heat the sugar and water until the sugar is completely dissolved. Remove from the heat and add the Champagne. Stir in the crème de cassis. Freeze according to the instructions for freezing granita on page 145.
Perfect Pairing
Step 2
Although Champagne-Cassis Granita is delicious just as it is, a scoop of Raspberry-Champágne Sorbet (page 132) at the bottom of the glass is an elegant touch.
