Sunday, January 05, 2014

Lemon Lime Champagne Granita

Sunshine in a Glass

This recipe sounds lovely.  And what do you know, I have some champagne leftover from the holidays.  Correction:  I  have prosecco.  Correction:  I had prosecco; and then we drank it so I had to go get another bottle of it.  I also have champagne, but that is being saved for a night with friends. (woot, woot)

I don't think we could have asked for an easier recipe to start this new year.  Sounds very refreshing after an overabundance during the holidays.  But then again, one can never go wrong with champagne.  A huge treat for me, is a bottle of champagne and a bowl of ripple chips.  Yep, you read right, chips and champagne.  Truly a perfect combination.  On our trip to Paris a few years back, we bought a lovely bottle of champagne and a bag of chips after a long day of sightseeing.  (It was a perfect treat to unwind after a full day.)  It was actually a 'must do' on my list of things I wanted to do while in Paris.  (Yup) 

This was a display we came across in Paris, when looking for Champagne. 
We were in awe (to say the least) of all those bottles of champagne, just sitting out there so nonchalantly.(Yes, I think inanimate objects can convey nonchalance...and it is only the keen eye that can detect it).  <cough>  And look at the size of that one bottle!! (Needless to say, we didn't buy one of those.)

There really isn't much to say about this recipe.

I dissolved the sugar in water on the stove (this is simple syrup), then put it in the fridge to cool.  And then I took a break...'cause that's how I roll.
But mostly because I had to let this cool before I could use it.  

 This turned into a two day project, because I ran out of time and because it seemed way too dark in the kitchen to take pictures.  But lo, it must have been a Festivus miracle; because when I walked into the kitchen this morning, it was bright, really bright!  Of course, it could have been the hubbie changing all the bulbs last night as I slept (and totally unaware of these fine and good deeds being done).  He's my hero.  What do you think, should I start singing Bette Midler's song 'Wind Beneath My Wings' when he gets out of bed??  Hmm, that just might send him back to bed. 

I've decided against singing.  Instead, I think I'll tempt him with a little orange juice (fortified with prosecco of course).

Back to the recipe.  Zesting and juicing completed.

 Processo has been measured out.  Yum.  It would be wrong to just stop here and drink this, right?
I know, it's early in the morning and the only way to make it right, is to add orange juice.  (I'm way ahead of you...and on my second glass of fortified OJ.)

Now all that needs to be done, is add the lemon and lime zest and juice to the prosecco along with the simple syrup.  Couldn't be any easier.  (And there is no need to mention that I almost forgot to add the simple syrup.)  It's a new year, but my old issues (of missing ingredients) remains strong.

Oh and I added some mint leaves...'cause the Baked Boys said I could.  And I just happened to have mint leaves in the fridge.  Who the devil just happens to have mint leaves in the fridge??  Why the person who sees mint in the produce aisle and immediately thinks Mojito. (Guilty)

Finally, this mixture gets poured into a cake pan.  Just need to cover it with some aluminum (pronounced in the proper British way, Al-u-min-i-um) foil and pop it in the freezer.

One hour in, and it needs to be forked.  What?  That's what the recipe says.  Okay, it may say 'use a fork to scrape or stir the mixture'.  (Same dif.)

Okay, barely any of it got frozen in the first hour.  Just gave it a bit of a stir and popped it back in the freezer for another hour.

Two hours in and a little bit around the edges has frozen.

Another stir with the fork and perhaps a taste (as I was supposed to taste it before I froze it).  Umm...yum!  This is like a frozen margarita.  I swear, I could drink this right now.  (Brain freeze be damned!)  All right, I'll put it back in the freezer for another hour.  But am now thinking this would be really good with tequilla...or rum.  Oh yum!

Three hours in and more of it has been frozen.  Another stir and back to the freezer.  But I think I better taste it again to ensure it is still okay.  Hubbie thinks it is a smidge tart, but I think it is heavenly.

Four hours in and it is getting to be very slush-like.  And yep, I like it very much.  Perhaps one more hour should do it.

Five hours in, and I'd say this slush puppy is ready to serve.  Oh yeah, that's the slushy stuff!  This is an awesome light, fat free dessert to have after a heavy meal.  It is so good!!

Tastes like summer she says as she looks outside and sees this.'s snowing again.

Nope, can still see the snow.


  1. Great post :) glad you enjoyed it!

  2. In SoCal, we think it's cold when it hits the mid-50s! LOL!
    So glad you enjoyed this!
    Happy New Year!

  3. Yours looks lovely!

  4. Looks great! Pretty snow pics too. :)

  5. Oooh, what a fun granita!

  6. This looks super good. I will take one please!