Champagne-Cassis Granita

Champagne-Cassis Granita

½ cup sugar

1½ cups water

2 cups Champagne or sparkling wine

½ cup crème de cassis (black currant liqueur)

In a medium, nonreactive sauce pan, 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 into a 2-quart pan and place dish in the freezer. After 1 hour, break up the frozen parts near the edges into smaller chunks, raking them toward the center. Return dish to freezer then check the mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork until you have beautiful, fine crystals.

Serves four.

Cook's note: Because of the Champagne, this recipe takes a bit longer to freeze than other granitas. It also melts faster, so spoon into chilled goblets and let them rest in the freezer before serving.

Nutrition values per serving: 237 calories, 0 fat (0 saturated), 32 g carbohydrates, 0 fiber, .1 protein, 0 cholesterol, 8 mg sodium.

"The Perfect Scoop" by David Lebovitz (2007 Ten Speed Press, $24.95)