02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Apples Berries & Cherries Grapes Tropical & Specialty Family Packs & Cases BluePrint Juices
    Avocados Citrus Melons Freshly Cut Fruit Organic Fruit Red Jacket Orchards
    Bananas Dried Fruit & Nuts Pears Fresh Juice Local Fruit Seasonal Guide

    from "Granita Magic" by Nadia Roden

    Wonderful between courses or as a light dessert topped with raspberries or sliced strawberries. For a nice variation, mix in 1 cup of puréed fresh peaches, pineapple, or passion fruit before freezing.

    Make this granita when you have an already open bottle of champagne again rather than discarding it.

    Serves 4 to 6


    2 cups water
    3/4 cups sugar
    Zest of 1 lemon
    Juice of 1 lemon
    3 cups Champagne, chilled

    Print recipe

    Bring the water, sugar, and lemon zest to a boil in a medium saucepan. Boil for 3 minutes, then remove the saucepan from the heat. Allow to cool before adding the lemon juice.
    When the mixture is almost frozen, scrape it with a fork and stir in the Champagne. Re-cover the pan and allow it to freeze again.
    Serve the granita straight from the freezer.
    Freezing the Granita
    1. Pour the granita mixture into a wide and shallow container.
    2. Cover with a lid, foil, or plastic wrap. Freeze the mixture for an hour or two until it has frozen around the edge.
    3. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edge into the center.
    4. Repeat this scraping and mixing process every 1/2 hour or so (at least three times) until the entire mixture has turned into small, sequined ice flakes.
    5. It is best to eat the granita at once, but if you leave it in the freezer overnight or longer, just let it sit for about 10 minutes until it softens a little and then scrape it again with fork to lighten the texture.
    (Quick Method)
    This granita will have a different texture, a very fine grain, like slushy snow rather than icy morning snow.
    1. Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid.
    2. Process the cubes in a food processor when you are ready to serve.
    • Chill the mixture in the fridge before freezing it.
    • Freezers vary in temperature; make sure yours is at the coldest setting.
    • The shallower your container, the quicker your granita will freeze. Try to keep the mixture less than 3/4-inch deep.
    • Use a non-reactive dish. Stainless steel conducts cold faster than plastic.
    • Please adjust the sugar content to your own taste, remembering that the mixture will taste less sweet after freezing.
    • Use regular granulated white sugar unless the ingredients specify superfine sugar.
    • Chilling the container first will help speed the freezing.
    • Granitas that are especially high in fruit pulp, sugar, or alcohol don't freeze solid. You can leave these mixtures in the freezer for hours, then scrape and mix them with a fork just before serving.
    • Granitas that are high in alcohol have a melting texture and should be served straight from the freezer.

    Peaches Passionfruit
    Product nutrition and information
     Quantity Ingredients Est.Price
      Peaches, 4-Pack
    This product is currently unavailable.
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Duval Leroy Brut Champagne - $37.99/ea plus tax
    You May Already Have
      Domino Granulated White Sugar - $2.49/ea
     2lb box
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users