BY: VANESSA ROBERTS
This oh-too-pretty champagne concoction caught my eye on Pinterest, and I was determined to find out exactly how to re-create this for the holiday season! Created by Mary of Made By Mary (beautiful blog by the way), this easy-yet-impressive-looking dessert/granita is THE perfect accompaniment to festivities this Spring, or a girls night in.
If you make it, let me know if you enjoyed it in the comments below!
Recipe (serves 6-8)
- 750 ml dry pink champagne or sparkling wine*
- 1.25 cups granulated sugar
- 1.25 cups water
- 0.85 cups of cold water
- 1 Pomegranate
- Pour granulated sugar and the larger amount of water in a medium saucepan.
- Cut the pomegranate in half and take out all the seeds. (Google best way of doing so if you do not know how to get them out. Note: do not put the pomegranate underwater to get the seeds out as you will loose a lot of the fruit juices necessary for the syrup).
- Add all the seeds and the fruit juice from the pomegranate and put the saucepan on medium high heat.
- Bring to a boil and let boil for about 3 minutes.
- Strain the syrup through a fine sieve.
- Press the pomegranate seeds against the bottom of the strainer so that as much juice as possible can form the syrup.
- Let the syrup cool completely and then add the champagne and the cool water.
- Be sure to blend thoroughly with a spoon without whisking the Granita mixture.
- Pour into a freeze-proof pan (a lasagna pan or a brownie pan is great to use.) Do NOT use a soft plastic pan as this will make it harder to get nice fine crystals.)
- Let it sit in the freezer at least 8 hours, preferably overnight.
- Pop some martini or margarita glasses in the freezer for a few minutes to cool.
- Take a fork and scrape out the Granita crystals by scratching with the fork.
- Scoop up the Granita crystals with a cold spoon and fill the cold glasses with nice and pink crystals.
- Garnish with mint or a delicate flower.
- Serve right away!