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
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
Method
- 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
- 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.
- 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.