3-Ingredient Blueberry Champagne Granita
- 1 cup sugar
- 1 (10-ounce) bag frozen blueberries
- 1 (750-ml) bottle sparkling wine
- Bring sugar, 1 cup blueberries, and 1 cup water to a boil in a small saucepan; cook, stirring, until sugar dissolves, about 5 minutes. Transfer blueberry syrup to a medium bowl set inside an ice bath and let cool.
- Puree syrup and remaining blueberries in a food processor until smooth. Strain mixture through a fine-mesh sieve into a 13x9" (or other 3-qt.) freezer-safe baking dish, pressing on solids to extract as much juice as possible; discard solids.
- Pour sparkling wine into baking dish and stir to combine. Freeze mixture until just beginning to crystallize, about 2 hours. Scrape with a fork, then continue to freeze, scraping every hour, until texture is similar to shaved ice, 3-4 hours more. Cover with plastic wrap and keep frozen until ready to serve.
- Granita can be made 5 days ahead; keep frozen.
sugar, frozen blueberries, sparkling wine
Taken from www.epicurious.com/recipes/food/views/3-ingredient-blueberry-champagne-granita (may not work)