Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries

• 1 1/4 cups sugar, divided
• 3/4 cup water
• 1 cup small strawberries, hulled (about 6 ounces)
• 3/4 cup fresh pink or ruby grapefruit juice
• 2 1/4 cups chilled brut Champagne
• 1 1/2 teaspoons grated lemon peel
• 9 teaspoons mascarpone cheese*
• 18 whole small strawberries

1. Stir 3/4 cup sugar and 3/4 cup water in large saucepan over low heat until sugar dissolves.
2. Cool.
3. Puree 1 cup strawberries in processor.
4. Whisk 1/2 cup puree into sugar syrup.
5. Mix in grapefruit juice, then Champagne.
6. Pour mixture into 8-inch square metal baking pan.
7. Freeze mixture until firm, stirring every 2 hours, about 6 hours.
8. (Can be made 2 days ahead.
9. Cover; keep frozen.)
10. Mix remaining 1/2 cup sugar and lemon peel in pie plate.
11. Spread 1/2 teaspoon mascarpone around pointed tip half of each whole strawberry.
12. Dip in lemon sugar to coat mascarpone.
13. Moisten rims of 6 Martini glasses with water; dip rims into remaining lemon sugar.
14. Scrape fork across surface of granita to form ice shavings.
15. Mound granita in glasses.
16. Garnish with sugared berries and serve immediately.
17. *Available at Italian markets and some supermarkets.

sugar, water, strawberries, fresh pink, chilled brut champagne, mascarpone cheese, strawberries

Taken from www.epicurious.com/recipes/food/views/pink-grapefruit-strawberry-and-champagne-granita-with-sugared-strawberries-109409 (may not work)