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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.

About Basil & Salt Magazine (827 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

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