Champagne-Cassis Granita

• 1/2 cup (100 g) sugar
• 1 1/2 cups (375 ml) water
• 2 cups (500 ml) Champagne or sparkling wine
• 1/3 cup (80 ml) creme de cassis (black currant liqueur)

1. In a medium, nonreactive saucepan, heat the sugar and water until the sugar is completely dissolved.
2. Remove from the heat and add the Champagne.
3. Stir in the creme de cassis.
4. Freeze according to the instructions for freezing granita on page 145.
5. Although Champagne-Cassis Granita is delicious just as it is, a scoop of Raspberry-Champagne Sorbet (page 132) at the bottom of the glass is an elegant touch.

sugar, water, sparkling wine, creme

Taken from www.epicurious.com/recipes/food/views/champagne-cassis-granita-379945 (may not work)