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Champagne Raspberry Granite

Yield: 8 cups Prep 15 mins Cool 30 mins Freeze 3 hrs


  • 2 cups  water
  • 1 cup  sugar
  • 3 cups  frozen whole raspberries, thawed
  • 1 750 milliliter bottle brut champagne, chilled
  • Fresh raspberries
  • Crisp cookies, for garnish


1. Bring water and sugar to boil in saucepan; boil, stirring occasionally, until sugar is dissolved. Cool to room temperature.

2. Puree the 3 cups raspberries in blender or food processor. Press through fine sieve into large bowl; discard seeds.

3. Add sugar syrup, raspberry puree, and champagne to bowl. Pour into 13x9-inch metal pan. Freeze, stirring every 30 minutes, until completely frozen, 3 to 5 hours.

4. To serve, spoon granite into chilled wine glasses. Serve with fresh raspberries and cookies, if desired. Makes 8 cups.

Make Ahead Tip

  • This dessert can be made ahead. Cover and freeze up to 1 month. Serve as directed.

Nutrition Facts

  • cal.(kcal)185,
  • carb.(g)32,
  • pro.(g)1,
  • sodium(mg)5,
  • Percent Daily Values are based on a 2,000 calorie diet