Champagne granita
Votes: 2
Time: 4 hours 40 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Step-by-step recipe for making champagne and lemon granita.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of sugar
- 1 cup of water
- 2 lemons
- 1 (750 ml) bottle of champagne or any sparkling white wine, chilled
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Cooking the dish according to the recipe:
- Combine sugar and 1 cup water in a saucepan. Bring to a boil and stir until the sugar dissolves. Remove from heat and refrigerate until chilled, about 1 hour.
- Using a vegetable peeler, remove the zest from one lemon. Squeeze the juice from both lemons.
- Open the champagne or sparkling wine and pour it into a 23 x 30 cm (9 x 12 in) mold with a depth of 5 cm (2 in). Mix with the syrup, lemon juice, and grated zest. Place the mixture in the freezer. Check after 30 minutes. Using a wooden spoon, break up any ice that has formed on the sides and stir. Continue freezing, repeating this process every hour for at least 3 hours. Before serving, loosen the granita, using a spoon to break up any lumps, or gently whisk the frozen mixture. Spoon the granita into glasses and serve.
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