Tropical Fruit Champagne Granita

• 1/2 cup sugar
• 1/2 cup water
• 3 cups 1/2-inch chunks fresh pineapple (about 1), peeled and cored
• 4 cups chilled passion-fruit nectar or juice
• 3/4 cup chilled Champagne

1. In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.
2. In a blender or food processor puree pineapple with 1/4 cup plus
3. 2 tablespoons syrup (reserving remaining syrup for another use).
4. Stir in nectar or juice and Champagne.
5. Pineapple mixture may be made 1 day ahead and chilled, covered.
6. Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours.
7. Granita may be made 2 days ahead and frozen, covered.
8. Just before serving, scrape granita with a fork to lighten texture.
9. Scoop granita into serving bowls.

sugar, water, pineapple, passionfruit, chilled champagne

Taken from www.epicurious.com/recipes/food/views/tropical-fruit-champagne-granita-12202 (may not work)