French · Dessert
Sparkling Wine Water Ice
A pale pink, fine-crystalled granita built on real sparkling wine rather than a heavy syrup, scraped by hand into loose, fizzy-tasting shards and finished with fresh strawberry and mint.
$1
10 minsPrep
3 minsCook
178 minsTotal
EasyLevel
Nutrition per serving
90Calories
0.2gProtein
0.1gFat
18.7gCarbs
16.6gSugar
0.5gFiber
3mgSodium
0mgChol
0gSat Fat
116mgPotassium
11mgCalcium
0.4mgIron
0mcgVitamin B12
15.9mgVitamin C
0gPolyol
0gAllulose
2.3gAlcohol
Goes well with
Perrier Sparkling Water
local
Champagne
international
gluten-free
dairy-free
sweet-spot
Instructions
1
In a small saucepan, combine the water and sugar and warm gently over low heat, stirring until the sugar fully dissolves, about 2 minutes; do not let it boil hard.
2
Remove from heat and let the syrup cool completely to room temperature, about 15 minutes.
3
Stir the cooled syrup into the chilled sparkling wine and lemon juice, mixing gently to preserve as much fizz as possible.
4
Pour the mixture into a shallow freezer-safe tray (about 350ml capacity) so it forms a thin layer roughly 1.5cm deep.
5
Freeze for 45 minutes, then scrape the surface firmly with a fork to break up the forming ice crystals.
6
Return to the freezer and repeat the scraping every 30 minutes for a further 2 hours, until the whole tray is a mass of light, fluffy ice crystals.
7
Just before serving, fold the diced strawberry through the granita.
8
Spoon into two chilled glasses as two scoops each, scatter with mint chiffonade, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g water
- 1.1 oz30g sugar white
- 3.9 oz110g sparkling wine, chilled red wine
- 0.4 oz12g freshly squeezed lemon juice
- 1.6 oz45g finely diced strawberry
- 0.1 oz2g finely chiffonade, for garnish mint
