|Sorry about the poor contrast. Maybe a glass dish?|
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.
Serves a lot, assuming small quantities of no greater than 1/4 C per serving.
Difficulty rating π