Champagne granita

Calories per serving 80
Serves 6
Preparation time 25 minutes, plus cooling and freezing


40 g (1½ oz) light brown sugar
150 ml (¼ pint) boiling water
375 ml (13 fl oz) medium-dry champagne
150 g (5 oz) raspberries


  • Stir the sugar into the measurement water until it has dissolved, then leave to cool.
  • Mix together the sugar syrup and champagne. Pour it into a shallow , nonstick baking tin so that it is no more than 2.5 cm (1 inch) deep.
  • Freeze the mixture for 2 hours until it is mushy, then break up the ice crystals with a fork. Return the mixture to the freezer for 2 more hours, beating every 30 minutes until it has formed fine, ice flakes.
  • Spoon the granita into 6 elegant glasses and top with the raspberries.
  • For pink grapefruit & ginger granita, grate a 2.5 cm (1 inch) piece of peeled fresh root ginger into the boiling water and sugar and stir until the sugar has dissolved. 
  • Set aside for 30 minutes before mixing the ginger sugar syrup into 350 ml (12 fl oz) fresh pink grapefruit juice, instead of the champagne. 
  • Complete the recipe as above, omitting the raspberries.