Having arrived home from Haiti on Thursday morning around 1am, I certainly didn’t have any leftover champagne hanging around the house and was too tired to even think about opening a bottle on Thursday night. So, what to do for this recipe calling for champagne? I raided the fridge and found leftover wine (stuck in there before we left because I thought I could always use it for cooking) and figured I’d go with that!
Second challenge of this week’s recipe is the fact that my ice cream maker lives at work and there is no way I was going into work to collect it for just this one recipe so I went to my “go to” David Lebovitz recipe for making ice cream without an ice cream maker (I’ve used it here really successfully) to see if it might apply here. Unfortunately, since this isn’t a creamy mixture, I couldn’t see it working so (on the advice of my good friend Cher), I looked around for a granita recipe (sans ice cream maker, bien sûr) and found this advice on The Kitchn.
I ended up freezing the juice in a Ziploc bag, then when it was frozen, I mashed it up a bit by hand with my pastry blender, then poured the wine in and mashed it a little bit more. I stuck this back in the freezer (just in a bowl this time) for another couple of hours, mashed it some more and voilà – a kind of granita-sorbet-slushie!
Since this melted pretty quickly, I chose to eat it with a straw rather than a spoon but no matter how you serve it, it was pretty tasty. Would it have been better with champagne? Maybe? I’m not sure how much you could have actually tasted it but clearly I’ll need to try this again sometime when there’s leftover champagne (um, like when would that ever happen?). I liked the consistency of this granita version too – though I love a good sorbet, granita is a mighty fine substitute if you don’t have an ice cream maker.
Get the recipe for David Lebovitz’s Tangerine-champagne sorbet on page 317 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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