This easy granita recipe is a refreshing summer dessert perfect for hot afternoons! White grapes and champagne make a delicious and boozy flavor combination.
A REFRESHING SUMMER DESSERT RECIPE
It’s been some time since we’ve had a drink together. This is not a drink, but still. There’s a drink in it.
Since it’s the weekend of the Oscars, I thought this was a great time to share a recipe for one of my favorite, refreshing boozy desserts – White Grape and Champagne Granita. It reminds me of something Hollywood-ish. It’s the Champ in it that gives me the glamorous vibe.
Besides, I realized that I haven’t been the most reasonable this past week – tempting you with Carrot Cake Doughnuts and Coconut Milk Bars. To make up for it, I really should serve you something on the lighter side. Don’t worry, it’s still delish. You won’t even know that all you are eating is flavored ice.
I should mention this: Grapes in February = 6 bucks a pound!? Whaaaat? Bunch of crazies.
Back to the Oscars.
Are those actor-people real? They look too polished. And thin. Have you ever met a well-known actor?
I saw George Clooney once. He was up to my hip. Ok, he was a bit taller than that, but still. I expected a bigger man. Good looking face – I’ll give him that.
I am not a movie watcher. I don’t even know what/who is up for an Oscar, but I will watch it because I’m nosy. Also, I need something to talk about with whomever I run into on Monday. And because I want a reason to eat this entire dessert. Maybe I’ll even put on a long gown and light up a cigarette. 😉
Grab a bottle of good Champ and we can get drunk together.
- 3 cups green seedless grapes (without stems)
- 1/2 cup Champagne
- 2 tablespoons sugar
- 2 tablespoons fresh lemon juice
- green seedless grapes for garnish
Puree grapes in food processor or blender.
Strain grape puree through a fine-mesh sieve set over a 13x9-inch baking dish, pressing solids with the back of a large spoon. Discard peel.
Add champagne, sugar, and lemon juice, and slowly stir until sugar dissolves.
Cover with plastic wrap and freeze for 3 to 4 hours, or until frozen, stirring every hour.
Remove and scrape with a fork until fluffy.
Scoop into serving bowls and garnish with grapes.