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Champagne Granita


The time it takes to freeze the granita will vary depending on the temperature of your freezer. If there is enough space in the freezer to do so, dividing the mixture between two pans will speed up the process.

  • Yield: Makes 8 cups

Source: Martha Stewart Living, December 2000


  • 2 1/2 cups sugar
  • 1 bottle dry champagne


  1. 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.

  2. 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.

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