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Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries

4.6(9)

Use a Microplane grater or the smallest holes on a box grater to remove the lemon peel in thin, fine pieces. Any delicate buttery cookies — such as _pirouettes_, small shortbreads, or tender madeleines — would be delicious with the granita.

by Epicurious·published 2004-08-20

Open original recipe

Servings

Makes 6 servings

Total time

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Calories / serving

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Ingredients (8)

serves

1 1/4 cups sugar, dividedsugar
3/4 cup waterwater
1 cup small strawberries, hulled (about 6 ounces)strawberry
3/4 cup fresh pink or ruby grapefruit juice
2 1/4 cups chilled brut Champagnechampagne
1 1/2 teaspoons grated lemon peellemon
9 teaspoons mascarpone cheese*mascarpone
18 whole small strawberriesstrawberry

Instructions (4 steps)

01Stir 3/4 cup sugar and 3/4 cup water in large saucepan over low heat until sugar dissolves. Cool. Puree 1 cup strawberries in processor. Whisk 1/2 cup puree into sugar syrup. Mix in grapefruit juice, then Champagne. Pour mixture into 8-inch square metal baking pan. Freeze mixture until firm, stirring every 2 hours, about 6 hours. (Can be made 2 days ahead. Cover; keep frozen.)
02Mix remaining 1/2 cup sugar and lemon peel in pie plate. Spread 1/2 teaspoon mascarpone around pointed tip half of each whole strawberry. Dip in lemon sugar to coat mascarpone.
03Moisten rims of 6 Martini glasses with water; dip rims into remaining lemon sugar. Scrape fork across surface of granita to form ice shavings. Mound granita in glasses. Garnish with sugared berries and serve immediately.

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Not rich — missing servings, total time, or calories.