Blackberry Champagne Granita

Preparation

Step 1
In a medium saucepan, combine half of the blackberries with the sugar and ⅓ cup of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes. Transfer the mixture to a food processor or blender. Add the remaining blackberries and chambord (if using) and puree until smooth.

Step 2
Strain the puree through a fine sieve set over a large bowl. Add the Champagne and lemon juice and mix well. Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.

Step 3
Freeze the granita for 2 hours. Scrape the frozen edges into the center. Freeze for another 3 hours, scraping hourly, until the granita is icy and flaky.

Step 4
Scrape the granita into bowls and serve garnished with mint leaves.

NOTE:

To make a non-alcoholic version, simply swap out the champagne for 3 cups of juice or water. Some juice options include cranberry juice, lemonade and apple juice. You can also use sparkling apple cider.