Pastry chef Sofia Tejeda of San Antonio creates the perfect spring and summer dessert recipe for a hot Texas day with this bright grapefruit granita. The blush pink adult slushy calls for any brut or dry pink sparkling wine, but Sofia prefers a Spanish cava. She recommends saving that special bottle of French Champagne to enjoy for a special occasion.
Sparkling Grapefruit Granita
Yields: about 8 cups
- 1 cup granulated sugar
- 1 cup water
- 1 pinch salt
- 2 cups dry rosé sparkling wine such as cava
- 2 cups fresh pink or red grapefruit juice (from 3 to 4 grapefruit)
In small saucepan, combine sugar, water and salt; heat to boiling over medium-high heat, stirring occasionally until sugar dissolves. Pour mixture into 13-by-9-inch glass or ceramic baking dish. Stir in sparkling wine and grapefruit juice. Carefully place dish in freezer. Freeze 4 to 5 hours or until frozen, scraping granita with fork after 1 hour to break up ice crystals, then every 30 to 45 minutes or until granita appears slushy. Serve granita in chilled glasses or bowls.