Friday, December 6, 2013

Champagne Granita

Sorry about the poor contrast.  Maybe a glass dish?
Eight of us at Thanksgiving dinner, and we barely made it through half a bottle of champagne.  At least we know that none of us has a problem.

So, what do you do with leftover champagne?  You can freeze it into ice cubes and make mimosas at a later date.  They just won't have any fizz.  Off in search of another idea.

Granitas are just flavored syrups that you run a fork through as they're cooling.  Every half hour, you pull it out of the freezer and grate it so it doesn't form a solid popsicle.

The rules with alcohol are a little different.  Since champagne never freezes completely, I didn't sweeten it or bother to work on it as it chilled.  I just poured it into a loaf pan and chopped it up with a fork in the morning.  Champagne Icee.

Bear in mind, don't serve this as a big scoop like you would ice cream.  It is intended to replace a small cocktail between courses or as a palate cleanser.

1.  Pour champagne into a loaf pan.  If using a full bottle, you may need two.  Place in freezer overnight.

2.  Run a fork through the champagne ice, shredding it as you go.  Even hacking at it like an ice pick will create shards small enough to use.
3.  Spoon into small bowls or glasses and serve immediately.  You may even want to freeze the dishes first.

Serves a lot, assuming small quantities of no greater than 1/4 C per serving.

Difficulty rating  π

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