Sparkling Wine Granité
This refreshing iced treat has a texture similar to a sorbet but is flakier and a bit lighter on the tongue. It can be enjoyed as a palate cleanser between courses, as served at etoile, or as a light dessert after a filling meal. Even after adequate time in the freezer, some unfrozen syrup may remain at the bottom of the ice. You can simply spoon it over individual portions for added flavor. At Domaine Chandon, we like to use Chandon Blanc de Noirs as the base wine. But any reasonably dry bubbly will do.
For best results, make the granité a day in advance and just leave it in the freezer overnight.
1 bottle (750 ml) sparkling wine
1 3/4 cups/525 ml Simple Syrup (page 214)
1 cup/240 ml sparkling water
2 tbsp fresh lemon juice
In a large bowl or plastic container, combine the sparkling wine, Simple Syrup, sparkling water, and lemon juice. Stir thoroughly. Cover and place in the freezer until solid, 5–6 hours.
To serve, use a spoon or fork to scrape the ice into a martini glass or any other small stemware.
|< Prev||Next >|