Champagne Granita is the ultimate elegant treat, blending crisp bubbles with a refreshing icy texture. This simple yet luxurious dessert takes just 10 minutes to prepare, leaving you with a sparkling masterpiece that’s perfect for celebrations or a sunny afternoon. The delicate balance of sweetness and effervescence melts on your tongue, offering a light, palate-cleansing finish. With only 6 hours of chilling time, it’s a fuss-free way to impress your guests or indulge in a moment of pure bliss.
Each spoonful delivers a burst of champagne’s signature flavor, enhanced by its crystalline, flaky texture. At just 129 calories per serving, it’s a guilt-free indulgence that feels decadent yet refreshing. Whether you’re hosting a dinner party or treating yourself, this granita is a sophisticated way to savor the finer things in life. Its vibrant, sparkling essence is sure to leave everyone craving more.
Ingredients for Champagne Granita
- 1 cup (237 ml) water
- 1 cup (200 g) sugar
- 1 bottle (750 ml) dry champagne (I used an inexpensive bottle of Andre Extra Dry)
Step-by-Step Instructions
- Prepare the syrup: Combine water and sugar in a medium-sized saucepan. Place on the stovetop over medium heat. Stir frequently until the sugar is completely dissolved, about 5 minutes.
- Add the champagne: Remove the saucepan from heat and stir in the champagne. Mix until well combined.
- Freeze the mixture: Pour the mixture into a 9×13 pan (or other deep dish). Cover with plastic wrap and transfer to the freezer.
- First freeze: Chill for 2 hours, then use a pair of forks to stir and flake the mixture. Re-cover and return to the freezer.
- Continue freezing: Freeze for another 2-3 hours, periodically stirring and flaking the mixture again to create a light, flaky texture.
- Serve: Once fully frozen, the granita should have a flaky, snowball-like consistency. Break it up with a fork and serve immediately.
Perfect Pairings: Serving Suggestions
Serve your Champagne Granita in elegant coupe glasses for a touch of sophistication. Top with a few fresh raspberries or a sprig of mint for a pop of color and extra freshness. It’s also delightful paired with a small piece of dark chocolate or a light biscotti for a sweet contrast.
Storage Tips: Keeping It Fresh
Store your Champagne Granita in the freezer, covered tightly with plastic wrap, for up to 5 days. If it becomes too compact, simply use a fork to fluff it up again before serving. Avoid storing it in the fridge, as it will melt and lose its signature icy texture.
Time-Saving Tricks
To speed up the freezing process, place your mixture in a large, shallow container to increase surface area. Additionally, set your freezer to its coldest setting for the first two hours to get a head start before flaking. This can shave off up to an hour of chilling time!
Recipe Variations to Try
Experiment with different sparkling wines or champagne styles, like a sweet Moscato or a dry Prosecco, to vary the flavor profile. For a non-alcoholic version, substitute champagne with sparkling apple cider or ginger ale for a fizzy, family-friendly treat.
Champagne Granita
Ingredients
- 1 cup water 237 ml
- 1 cup sugar 200 g
- 1 bottle dry champagne 750 ml, I used an inexpensive bottle of Andre Extra Dry
Instructions
- Combine water and sugar in a medium-sized saucepan and place on stovetop over medium heat. Stir frequently until the sugar is dissolved.
- Remove from heat and stir in champagne. Stir until combined.
- Pour mixture into a 9×13 pan (or other deep dish).
- Cover with plastic wrap and transfer to the freezer.
- Chill for two hours, then use a pair of forks to stir/flake the mixture. Re-cover and return to freezer for at least another 2-3 hours, periodically stirring/flaking the mixture again.
- Once mixture is frozen through it should still have a flaky/almost snowball-like consistency. Break it up with a fork and serve.