Chill in Elegance with Chef Payard’s Pink Champagne and Raspberry Granité

Celebrated chef Francois Payard has the perfect remedy for a hot summer day. Chill your weekend guests with his delicious 4 ingredient cocktail that can be prepped and frozen three days in advance. Top with your favorite berries and a  sprig of mint.

Chef Payard's Pink Champagne and Raspberry Granité

  • Difficulty: Very Simple
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Pink Champagne & Raspberry Granite'Ingredients

  • 2 1/2 pints raspberries
  • 1/2 pint blueberries
  • 1 1/3 cup sugar
  • 1 750-ml bottle rosé Champagne
  • juice of 1 lemon


  1. Combine 2 pints raspberries, sugar and 1/4 quarter cup water in medium saucepan. Bring to boil over med-high heat, stirring to dissolve sugar. Transfer to blender or food processor and process until smooth
  2. Strain puree through fine mesh sieve into a large bowl. Stir in Champagne and lemon juice. Scrape mixture into a shallow metal baking pan, cover and freeze until firm, at least 8 hours.
  3. Using the tip of a spoon or tines of a fork, scrape granité into chilled dessert glasses. Garnish with remaining raspberries and blueberries. Serve immediately.

Thank you Chef Payard for this elegant and delicious recipe.

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