Cranberry and Champagne Granita

Course : Fruits
Serves: 1
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4 1/2 pounds ocean spray jellied cranberry sauce
1/4 cup grated lemon zest
24 ounces -bottle champagne -- or medium dry sparkling wine can use alcohol free
2 1/2 ounces fresh lemon juice
2 bunches fresh mint leaves -- washed and dried
4 dozen champagne biscuits
18 ounces ocean spray jellied cranberry sauce
1 tablespoon grated lemon zest
6 ounces medium dry champagne
1 tablespoon plus 1 teaspoon lemon juice
1/2 bunch fresh mint leaves -- washed and dried
1 dozen champagne biscuits

Preparation / Directions:

1. Process cranberry sauce, lemon zest, wine and lemon juice in blender or food processor. 2. Spread evenly in hotel pan. Freeze until firm but not frozen hard, 4-6 hours. If using recipe for 6, freeze in ice cube trays one-inch deep until firm but not frozen hard - 4-6 hours. 3. Break up and process in food processor. (An ice-cream machine can be used; this will produce a more airy sherbet-like texture.) At this point, when using the smaller recipe scoop into chilled champagne flutes and garnish with 2-3 mint leaves. For larger recipe, continue. 4. Return granita to hotel pan and freeze for 3 hours or until firm. 5. Scoop into chilled champagne flutes. Garnish with 2-3 mint leaves. Serve with 2 champagne biscuits per serving Alternative Serving Suggestions: Hollow out 24 navel orange halves. Remove a thin slice on bottom of each half so it rests evenly on plate. Serve Granita in orange cups. Garnish as above. Float granita in chilled glass coupes filled with 2 ounces champagne (2 additional bottles). Omit mint. Serve with Champagne biscuits.


Nutritional Information:

19 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 1mg Sodium

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