Before we headed out last night, I whipped up this super quick and easy mimosa granita. It takes all of about 5 minutes to make and only 4 ingredients – orange juice, champagne, sugar and lime juice. And don’t worry, no ice cream machine required. Most granita recipes I’ve seen have you pour the liquid into a dish and then scrape it every so often as it freezes to produce the individual ice crystals. Not tough, but sort of tedious. This recipe instead calls for freezing the liquid in ice cube trays and then using your food processor to pulse the cubes into the crystallized granita treat. Because of the alcohol in the recipe, it won’t freeze super hard – I recommend letting the ice cubes freeze at least overnight before processing into granita.
This mimosa granita was light and refreshing, and pretty terrific for breakfast this morning.
By Tracey
Mimosa Granita
from The Cook’s Illustrated Cookbook
Ingredients:
- 1/2 cup sugar
- 1 cup freshly squeezed orange juice (from about 3-4 oranges)
- 1 1/2 cups champagne (or sparkling wine)
- 1 tablespoon lime juice
Directions:
Whisk the sugar and orange juice in a large measuring cup until the sugar has dissolved. Mix in the champagne and lime juice. Distribute the mixture evenly among 2 ice cube trays.
Freeze until firm, at least 2 hours (I think overnight is best). Once frozen, you can transfer the cubes to a resealable zipper bag if you want (they’ll be good for up to a week). To serve – add only enough cubes to make a single layer in your food processor. Pulse about 10 times, or until there aren’t any large chunks of ice left. Transfer to individual bowls and serve.
Serves 2-4.
