Best 11 Cranberry Champagne Granita Recipes

CRANBERRY-CHAMPAGNE GRANITA

Steps:

• Place the lime zest in a small saucepan and cover with water. Bring to a boil. Cook and stir for 1 minute. Drain and discard liquid; set the zest aside. , In a small saucepan, bring cranberry juice and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in champagne and lime zest., Transfer to a 13x9x2-in. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Stir granita with a fork just before serving; spoon into dessert dishes.

CRANBERRY GRANITA

Steps:

• Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the lime juice and vodka. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring every hour to form crystals, at least 5 hours or overnight.
• Divide the granita among 6 dessert glasses. Garnish with fresh cranberries, if desired, and serve.

CRANBERRY GRANITA

Steps:

• Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately.

CRANBERRY GRANITA

Steps:

• Combine 4 cups cranberries and next 4 ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat, cover, and let steep 30 minutes. Working in batches, puree mixture in processor. Strain puree into large bowl, pressing to extract as much liquid as possible.
• Pour strained puree into 15x10x2-inch dish. Freeze 45 minutes. Using fork, stir to blend in any frozen portions. Freeze until granita has uniform slushy consistency, stirring every 45 minutes to incorporate frozen portions, about 5 hours. Cover and keep frozen up to 1 day.
• Using fork tines, scrape granita, forming icy flakes. Spoon into goblets. Garnish with cranberries and mint sprigs.

CRANBERRY-HERBAL TEA GRANITA

Steps:

• Insert cloves into peel of orange slice. In 2-quart saucepan, heat water, sugar, cinnamon and orange slice to boiling, stirring occasionally. Remove from heat; add tea bags. Cover; let steep 5 minutes. Remove tea bags, cinnamon stick and orange slice.
• Stir cranberry and pineapple juices into tea. Pour into 2-quart nonmetal bowl or 8-inch square glass baking dish. Cover; freeze about 2 hours or until partially frozen. Stir with fork or wire whisk. Cover; freeze 3 hours longer, stirring every 30 minutes and breaking up any large chunks.
• Remove granita from freezer 20 minutes before serving. Spoon into stemmed glasses. Garnish with fruit and cookies.

CRANBERRY-ORANGE GRANITA

Steps:

• Place a 2-quart shallow baking dish in the freezer. In a medium saucepan, bring sugar and orange juice to a boil over medium-high heat, stirring, until sugar dissolves, about 2 minutes. Remove from heat. Stir in cranberry and lemon juice, zest, and a pinch of salt.
• In a fine-mesh strainer set over cranberry mixture, press ginger with a spoon to release juice (discard solids). Stir to combine.
• Pour mixture into baking dish. Freeze until solid, at least 6 hours or overnight. Mash with a fork to break granita into small crystals. Cover; freeze until ready to serve.

STRAWBERRY, CITRUS, AND CHAMPAGNE GRANITA

Steps:

• Combine 3/4 cup sugar and 3/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil 1 minute. Cool. Refrigerate syrup until cold, about 45 minutes.
• Puree enough strawberries (about 6 large) in blender to yield 1/2 cup puree. Transfer strawberry puree to large bowl. Mix grapefruit juice, Champagne, lemon juice and chilled syrup into strawberry puree. Pour mixture into 13x9x2-inch metal baking pan.
• Freeze Champagne mixture until icy at edge of pan, about 55 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 40 minutes. Whisk to distribute frozen portions evenly. Cover and freeze until mixture is solid, about 3 hours.
• Meanwhile, slice remaining strawberries. Place in large bowl and toss with remaining 1/4 cup sugar and 1/4 cup Grand Marnier. Cover with plastic wrap and refrigerate at least 30 minutes and up to 3 hours.
• Using fork, scrape granita down length of pan, forming ice flakes. (Granita can be prepared up to 2 days ahead of time. Cover and freeze until ready to serve.) Divide sliced strawberries equally among 6 wineglasses. Top with granita and serve immediately.

WATERMELON GRANITA WITH CHAMPAGNE

Steps:

• Place cubed watermelon and sugar in the pitcher of a blender. Blend for 1 minute. Stir in the champagne. Pour the watermelon mixture into a plastic container, cover and place in the freezer. Stir the mixture with a fork every 30 minutes until frozen, about 2 hours.
• Before serving, remove the frozen granita from the freezer and stir well using a fork or place in the food processor and process until it reaches the desired consistency. Serve in tall glasses garnished with sliced watermelon.

CHAMPAGNE GRANITA

Steps:

• Fill a large bowl with ice and water. Combine sugar and 2 1/2 cups water in medium saucepan, and bring to a boil. Cook until sugar is completely dissolved. Transfer to a large bowl set over the ice bath, and cool completely.
• Add champagne to sugar, and stir to combine. Pour into a 9-by-13-inch pan, and place in the freezer for 30 minutes. Stir with tines of a fork, scraping up icy parts. Return to freezer, and stir every 20 minutes until mixture is frozen and texture is similar to shaved ice. Cover with plastic wrap until ready to serve.

CHAMPAGNE GRANITA WITH STRAWBERRIES

Steps:

• Mix the 3/4 cup of sugar and water in a small saucepan. Bring to a boil over medium heat and boil until the sugar dissolves, about 1 minute. Let cool. Meanwhile, in a medium-size bowl, combine the berries, 2 tablespoons of sugar, 1 tablespoon of lemon juice, sliced mint and Grand Marnier, if using. Cover and let stand for at least 2 hours.
• In a shallow nonreactive pan, combine the sugar syrup, Champagne, orange juice and 4 1/2 teaspoons of lemon juice. Cover with plastic wrap and freeze for at least 6 hours.
• To serve, scrape the granita with a fork into large crystals. Spoon into chilled martini or other wide-mouthed glasses. Surround with berries and garnish with mint. Serve immediately.

RASPBERRY-CHAMPAGNE GRANITA

Steps:

• Place the raspberries and lime juice in a blender; process until smooth.
• Combine water, sugar and champagne in a medium saucepan, bring to a boil.
• Reduce heat; simmer 1 minute or until sugar melts.
• Remove from heat, stir in raspberry puree.
• Pour the mixture into a large, shallow baking dish.
• Cover and freeze 8 hours.
• Remove dish from freezer and let stand for 5 minutes.
• Scrape entire mixture with a fork until fluffy.