Cranberry and champagne granita with berries

Method

• 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.