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Cranberry and champagne granita with berries

  • 0:05 Prep
  • 0:10 Cook
  • 6 Servings


  • 375ml (1 1/2 cups) water
  • 215g (1 cup) caster sugar
  • 500ml (2 cups) cranberry juice
  • 40g (1/4 cup) craisins (dried cranberries), finely chopped
  • 500ml (2 cups) sparkling wine
  • 1 x 120g punnet raspberries
  • 1 x 125g punnet blueberries
  • 1 x 250g punnet strawberries, washed, hulled, quartered
  • 1 tablespoon pure icing sugar, sifted


  • 1
    Place a 2L (8-cup) capacity metal slice pan in the freezer to chill.
  • 2
    Place the water and caster sugar in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Add the cranberry juice and craisins. Bring to the boil. Reduce heat to medium and simmer for 5 minutes or until the mixture reduces slightly. Set aside to cool.
  • 3
    Stir in the sparkling wine. Pour into the chilled pan. Place in freezer for 2 hours or until frozen around the edges. Use a fork to scrape the mixture into coarse crystals. Return to the freezer, scraping into coarse crystals every hour, for a further 4-5 hours.
  • 4
    Remove the granita from the freezer. Set aside for 10 minutes to soften slightly.
  • 5
    Meanwhile, combine the raspberries, blueberries, strawberries and icing sugar in a large bowl.
  • 6
    Divide the berry mixture among chilled serving dishes. Scrape the granita into coarse crystals and divide among the dishes. Serve immediately.

Source: taste.com.au


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