Champagne Raspberry Granita

YIELD: 8 servings

3/4 cups granulated sugar
2 cups water
1 lemon juice and zest
3 cups champagne, chilled
1 1/2 cups raspberry puree, unsweetened

  1. Place water, sugar, zest and lemon juice in a sauce pan and bring to a boil. Cook for 1 minute making sure all sugar is dissolved.
  2. Pour the sugar/water mixture in a shallow pan and freeze until ice has formed inside the edges of the pan about 1 to 2 inches. With a regular dinner fork mix the ice a

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