Inspired by the classic Kir Royale, this granita makes a similarly elegant after-dinner dessert. Because of the quantity of Champagne in this recipe, it takes a bit longer to freeze than other granitas.

CHAMPAGNE-CASSIS GRANITA
(Makes about 1 quart)

1/2 cup sugar
1-1/2 cups water
2 cups Champagne or sparkling wine
1/3 cup crème de cassis (black current liqueur)

In a medium, nonreactive saucepan, heat the sugar and water until the sugar is completely dissolved. Remove from the heat and add the Champagne. Stir in the crème de cassis.

Pour the mixture into the dish and place in the freezer. Begin checking after about 1 hour. Once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center.

Return the dish to the freezer, then check the mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into smaller pieces with a fork, until you have fine crystals of homemade granita. If at any time the granita freezes too hard, leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork and rake it back into crystals. Then return it to the freezer.

Since this granita may melt rapidly, spoon it into chilled goblets and letting them rest in the freezer until you're ready to serve.

(Recipe from The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments by David Lebovitz, Ten Speed Press, 2007)




This icy dessert is all about fun. Is it a cocktail or a dessert? This granita also makes a refreshing palate cleanser between courses.

You don't have to use your most expensive tequila for this, but do use a tequila you like well enough to drink. A fruity silver or white (clear) tequila, or the oak-aged, mellower añejo, will work well.

MARGARITA GRANITA
(Makes 8 servings)

1 cup sugar
1/2 cup tequila
6 tablespoons fresh lime juice
1/4 cup fresh orange juice
1/4 cup Cointreau
Mint sprigs, for garnish (optional)

Heat the sugar with 2-1/2 cups water, stirring, until the sugar is completely dissolved. Remove from the heat and stir in the tequila, lime and orange juices and Cointreau until well mixed.

Pour the mixture into a 13-by-9-inch glass baking pan or covered plastic container, and clear a flat space in the freezer for the pan. Freeze until slushy, about 3 hours, then break up the mixture by running the tines of a fork through it several times.

Repeat every 2 hours or so, until the granita is icy throughout, about 8 hours. (It will not freeze hard, as alcohol has a low freezing temperature.) At the end, you will have piles of fine slivers of flavorful ice that will melt when they hit your tongue. Pack the granita loosely in a covered plastic container and freeze for up to 3 days.

To serve, scoop the granita into martini glasses and garnish with a sprig of mint, or mint leaves cut into thin ribbons, if desired. Serve quickly — it melts fast.

(Recipe from Without Reservations by Joey Altman with Jennie Schacht, Wiley, 2008)