Granita has an icy-slushy texture that is a great finish to any meal whether in the heat of summer or after an elegant dinner. Raspberries add a perfumed quality to the pink champagne making this recipe extra special! This recipe is based on alcohol-free pink Champagne from France.
For 6 persons :
1. In a medium saucepan, combine the sugar, water and raspberries and bring to a boil over medium-high heat; stirring to dissolve the sugar and mash the raspberries. Once the mixture comes to a boil, turn off the heat. Use an immersion blender to pulverize all the raspberries and allow to cool fully (about 1 hour). Alternatively allow the mixture to cool slightly, pour into a blender and puree, return to the saucepan to cool fully.
2. Once cooled, pour the mixture through a fine mesh sieve (strainer) using a spatula to push the mixture through leaving the raspberry seeds in the sieve into a freezer-proof 13x9 inch pan. Scrap the outside of the sieve into the pan as well.
3. Pour the champagne and the lime juice into the pan and stir to fully mix. Cover and place in the freezer for 1-2 hours. Check the granite and if the mixture is beginning to freeze hardly break up the ice with a fork. Cover and leave in the freezer for 1-2 hours until the mixture is fully frozen.
4. Remove the granita from the freezer and drag a fork through it to break up the mixture into ice crystals. After grating into small crystals, spoon into serving dishes and serve immediately. Leftover granita may be stored in the freezer.