Blackberry Champagne Granita

This Blackberry Champagne Granita recipe has just 5-ingredients and is a refreshing dessert that you can whip together in only 10 minutes of hands-on prep time! Granita is a refreshing Italian (more specifically Sicilian) dessert typically made with sugar, water, and flavorings. It’s similar to sorbet, but with a coarser, icier texture. It’s a perfect dessert or palate cleanser on a hot day. This version uses Oregon blackberries, and it’s given an adult punch by adding in some sparkling wine!

Recipe by Erin from

oregon berries platings and pairings blackberry champagne granita


4 cups blackberries (about 18 ounces, fresh or frozen, divided)
1 ½ cups sugar
1 tablespoon chambord (raspberry liqueur, optional)
One 750-milliliter bottle chilled sparkling wine
1 tablespoon fresh lemon juice
Mint leaves (to garnish)


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.


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.