Raspberry-Champagne Granita

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Raspberry-Champagne Granita
45 min.
6
165kcal

Suggestions

Raspberry-Champagne Granita

Indulge in the perfect end to your elegant dinner with this delightful Raspberry-Champagne Granita. This recipe not only promises a luxurious taste experience but also caters to various dietary needs, making it a versatile choice for your guests. Whether you're hosting a gathering for vegetarians, vegans, or those with gluten, dairy, or fodmap intolerances, this dessert is a thoughtful and delicious option.

With a preparation time of just 45 minutes and serving six, it's an easy yet impressive dessert to whip up. Each serving comes in at a modest 165 calories, allowing you to enjoy a guilt-free treat. The star of this recipe is, of course, the combination of fresh raspberries and champagne, a pairing that elevates the classic granita to a sophisticated, adult-only dessert.

The recipe requires a handful of ingredients, many of which you likely already have in your pantry. The process is straightforward, involving blending, simmering, and freezing, making it a fun project for any home cook. The result is a stunning, fluffy texture and a flavor that is both tangy and refreshing, with a hint of the celebratory bubbly.

So, whether you're looking to impress at your next dinner party or simply want to treat yourself to a special dessert, the Raspberry-Champagne Granita is sure to satisfy. It's the perfect way to toast to health, happiness, and the joy of great food shared with loved ones.

Ingredients

  • 0.8 cup champagne 
  • tablespoons juice of lime fresh
  • cups raspberries fresh
  • cup sugar 
  • 1.5 cups water 

Equipment

  • sauce pan
  • blender
  • baking pan

Directions

  1. Place the raspberries and lime juice in a blender; process until smooth.
  2. Combine water, sugar, and champagne in a medium saucepan; bring to a boil. Reduce heat; simmer 1 minute or until sugar melts.
  3. Remove from heat; stir in raspberry pure.
  4. Pour the mixture into a large, shallow baking dish. Cover and freeze 8 hours.
  5. Remove dish from freezer, and let stand for 5 minutes. Scrape entire mixture with a fork until fluffy.

Nutrition Facts

Calories165kcal
Protein1.3%
Fat2.08%
Carbs96.62%

Properties

Glycemic Index
16.02
Glycemic Load
23.83
Inflammation Score
-2
Nutrition Score
3.0013043569482%

Flavonoids

Cyanidin
18.31mg
Petunidin
0.12mg
Delphinidin
0.53mg
Malvidin
0.05mg
Pelargonidin
0.39mg
Peonidin
0.05mg
Catechin
0.52mg
Epigallocatechin
0.18mg
Epicatechin
1.41mg
Epigallocatechin 3-gallate
0.22mg
Eriodictyol
0.11mg
Hesperetin
0.45mg
Naringenin
0.02mg
Kaempferol
0.02mg
Quercetin
0.45mg

Nutrients percent of daily need

Calories:164.84kcal
8.24%
Fat:0.37g
0.57%
Saturated Fat:0.01g
0.05%
Carbohydrates:38.73g
12.91%
Net Carbohydrates:36.11g
13.13%
Sugar:35.46g
39.4%
Cholesterol:0mg
0%
Sodium:5.86mg
0.25%
Alcohol:1.89g
100%
Alcohol %:1.43%
100%
Protein:0.52g
1.04%
Vitamin C:11.98mg
14.52%
Manganese:0.27mg
13.51%
Fiber:2.62g
10.48%
Magnesium:12.74mg
3.19%
Vitamin K:3.15µg
3%
Potassium:92.88mg
2.65%
Copper:0.05mg
2.62%
Vitamin E:0.36mg
2.39%
Iron:0.42mg
2.31%
Folate:9.19µg
2.3%
Phosphorus:16.73mg
1.67%
Calcium:15.46mg
1.55%
Vitamin B6:0.03mg
1.49%
Vitamin B2:0.03mg
1.48%
Vitamin B3:0.28mg
1.38%
Vitamin B5:0.14mg
1.38%
Zinc:0.2mg
1.37%
Source:My Recipes