Champagne Granita
All you need is a freezer to make this ice. It should be eaten the day it is made for maximum flavor but it will last a couple of days in the freezer. Serve it by itself as a dessert or between courses as a palate cleanser. You don't have to use your best champagne but do use a good-quality dry sparkling wine.
dry sparkling wine bottle - 750ml
water 3/4 cup - 175ml
granulated sugar 1/2 cup - 125ml
1 lemon
Chill the sparkling wine. Place the water and sugar in a saucepan. Remove 4 wide strips of peel from the lemon, making sure that you have none of the bitter white pith. Add to the pan and bring to a boil, stirring to dissolve the sugar. Boil for 1 minute, then remove from the heat, cover and allow to cool. Remove the peel and add 1tbsp (15ml) freshly squeezed lemon juice, then chill.
In a metal 9 x 13-inch (23x32cm) pan pour in the lemon - flavored syrup. Slowly add the chilled wine and stir to mix. Place in the freezer. Stir with a spoon every hour or so to break up the ice into large crystals. (If you forget to stir this mixture, don't panic - even when frozen it will not be solid and will break easily in to large crystals.)
To serve, spoon into chilled glasses. (for 6 to 8)
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