Red Red Red

• 8 ounces cooked beets*
• 1 Granny Smith apple, peeled, cored, and cut into 1-inch chunks
• 1 cup granulated sugar
• 1 1/4 cups water
• 3/4 cup apple cider vinegar
• 6 star anise pods
• 2 teaspoons whole allspice berries
• 1 (750-milliliter) bottle prosecco, chilled
• *

1. Pulse beets and apples in a food processor until completely pureed. Set aside.
2. Combine sugar, water, vinegar, star anise, and allspice in a medium saucepan. Cook over medium-high heat, stirring, until sugar is completely dissolved, about 5 minutes. Stir in pureed beets. Remove from heat and let cool to room temperature.
3. Strain mixture through a fine-mesh sieve into a 13-by-9-inch baking pan; discard solids. Place pan in freezer. Scrape mixture with a fork once every 20 minutes until mixture is fully frozen and has a slushy consistency.
4. To serve, spoon 3 to 4 tablespoons granita into each of 6 champagne flutes. Top with prosecco.

apple, sugar, water, apple cider vinegar, anise pods, whole allspice berries

Taken from www.epicurious.com/recipes/food/views/red-red-red-51213410 (may not work)