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
  • Print

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

Method

  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 Karie Giffin (825 Articles)
Sisters in Craft Magazine is a community lifestyle magazine for Witches.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: