Description
A recipe for Ginger Champagne Granita

Ingredients

• 1 bottle Veuve Cliquot Ponsardin Brut champagne
  
• 2 to 3 teaspoons freshly grated ginger
  
• 6 tablespoons sugar
  
• 2 tablespoons lemon zest

Preparation
Put all ingredients into heavy saucepan and bring just to a boil, stirring constantly.

Pour into bowl and cool to room temperature. Pour mixture into 8-inch square metal baking pan. Freeze until icy around edges (about 45 minutes). Use a fork to rake frozen edges toward the center. Repeat raking into the center every 30 minutes until frozen through, about 5 hours total. Cover; keep frozen.

To serve, use large spoon or ice cream scoop to mold. Serve in a martini glass, frosted parfait glass or in a small dish. Garnish with fresh mint and berries. This can be made up to 2 days ahead.

Nutrition
no information available

Serves
Makes: 6 servings

Variations
no information available