Cranberry and Pink Champagne Granita

recipe

Cranberry and Pink Champagne Granita

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This light granita can be served in tiny portions as a palate 'refresher' before the pudding or in larger servings as an alternative to the pudding itself. It will keep in the freezer for one month.

Ingredients

250g cranberries
175g caster sugar
600ml pink champagne or sparkling wine
whipped cream and shreds of orange zest, to serve (optional)

Serves: 8 Preparation: 10 Cook Time: 20 Total Time: 30min

Directions

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Place the cranberries, sugar and l water in a medium pan. Bring to the boil then simmer, uncovered, for minutes until the cranberries are soft and disintegrated. Allow to cool, stir in the champagne and freeze in a rigid container for about hours. Mash with a fork every hours to break up the ice crystals.
To serve, flake the mixture with a fork then spoon into pretty glasses. If you like, you can top the granita with a dollop of whipped cream and shreds of orange zest.

Source: Tesco