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Recipe · Champagne
Granité au champagne rosé
Rosé Champagne granita
⏱ 20 minServes 6Easy140 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)brut rosé Champagne
80 g (3 oz)superfine sugar
100 ml (½ cup)water
Juice of ½ lemon
12fresh raspberries
6small fresh mint leaves
- 500 ml (2 cups) brut rosé Champagne
- 80 g (3 oz) superfine sugar
- 100 ml (½ cup) water
- Juice of ½ lemon
- 12 fresh raspberries
- 6 small fresh mint leaves
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the water and sugar for 3 minutes until dissolved, then let cool completely.
- Gently mix the Champagne, cooled syrup and lemon juice in a shallow stainless steel dish.
- Freeze for 1 hour, then scrape with a fork, pulling the crystals from the edges to the center.
- Repeat every 45 minutes for 3 hours.
- It should end up as light, fluffy pink flakes.
- Spoon into frozen glasses, garnish with raspberries and mint and serve immediately.
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