Special Diet

  • 40 g (1½ oz) light cane sugar
  • 150 ml (¼ pint) boiling water
  • 375 ml (13 fl oz) medium dry champagne
  • 150 g (5 oz) raspberries

Stir the sugar into the measurement water until it has dissolved, then leave to cool.

Mix together the sugar syrup and champagne. Pour it into a shallow, nonstick baking tin so that it is no more than 2.5 cm (1 inch) deep.

Freeze the mixture for 2 hours until it is mushy, then break up the ice crystals with a fork. Return the mixture to the freezer for 2 more hours, beating every 30 minutes until it has formed fine, icy flakes.

Spoon the granita into elegant glasses and top with the raspberries.

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