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Granita, a traditional summer treat in Italy and France, is a mixture of sugar, liquid (fruit juice, coffee or wine) and water that is stirred while freezing; this creates the fine, granular quality of the finished ice. In this recipe, the combination of Pama pomegranate liqueur and Champagne becomes the ultimate granita cocktail.
- 3/4 cup(s) sugar
- 3/4 cup(s) water
- 1 cup(s) small strawberries, washed and hulled (about 6 ounce)
- 3/4 cup(s) Pama liqueur
- 1 1/2 cup(s) chilled brut Champagne
- Glass: Martini
- Garnish: fresh strawberry or lemon zest (or pomegranate seeds if in season)
- Stir sugar and water in large saucepan over low heat until sugar dissolves. Let cool.
- Purée strawberries in blender or processor. Whisk 3/4 cup of purée into sugar syrup.
- Mix in Pama liqueur first, then champagne.
- Pour mixture into 8-inch square metal baking pan.
- Freeze mixture until icy around the edges (about 45 minutes). Use a fork to rake the frozen edges toward the center. Repeat the raking into the center every 30 minutes, until frozen through, about 5 hours total.
- Cover and keep frozen. The granite can be made up to 2 days ahead of time.
- To serve, use a large spoon or small ice cream scoop to mold. Serve in a frosty martini glass. Garnish with a fresh strawberry or lemon zest (or pomegranate seeds in season) and drizzle with Pama liqueur.