This Blackberry Champagne Granita recipe has just 5-ingredients and is a refreshing dessert that you can whip together and have ready to go for hot summer days ahead. With only 10 minutes of hands-on prep time too!Â
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Popsicles, ice cream, and other frozen treats are always welcome on warm summer days. But, have you ever tried granita? This grown up version (made with sparkling wine) is like shaved ice, but with a twist.
The best part about serving this Blackberry Granita for dessert is that it can be made ahead of time, before your guests arrive! When you’re ready to serve, simply scoop it into serving glasses and enjoy!
What is granita?
Granita is a refreshing Italian (more specifically Sicilian) dessert typically made with sugar, water, and flavorings. It’s similar to sorbet, but with a coarser, icier texture.
Traditionally, granita is enjoyed for breakfast with a brioche bun in Sicily. It’s also a perfect dessert or palate cleanser on a hot day. There are many flavors available, but some popular ones include lemon, coffee, almond, and pistachio.
This version uses blackberries, and it’s given an adult punch by adding in some sparkling wine! However, you can also make this granita alcohol-free. See my suggestions below.Â
Ingredients needed
- Blackberries – Fresh or frozen will work here.Â
- Sugar
- Water
- Champagne – Or another favorite sparkling wine like cava or prosecco. Or, for an alcohol-free version, see my suggestions below.Â
- Chambord – Raspberry liqueur. This is optional, but adds some additional flavor.Â
- Lemon JuiceÂ
What really shines in this granita recipe are those delicious Oregon blackberries!Â
I used frozen berries in this recipe to keep things extra simple, but if you have fresh berries on hand, you can surely swap those in as well. Did you know that more than 90% of U.S. grown, frozen blackberries are from Oregon? With the perfect, fertile soils, warm days and cool nights, Oregon produces the most perfect berries. I can’t wait for ours to start blooming in our own backyard soon!Â
How to make it
To make blackberry granita just make a blackberry syrup, mix, freeze, and scrape! This simple recipe can be broken down into three parts.
Step 1: Make the blackberry sugar syrup
In a medium saucepan, combine half of the blackberries with the sugar and 1/3 cup of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes.
Step 2: Blend the ingredients
Transfer the blackberry sugar mixture to a food processor or blender. Add the remaining blackberries and chambord (if using) and puree until smooth.
Strain the puree through a fine sieve set over a large bowl.
Add the Champagne (or juice or water) and lemon juice and mix well.
Step 3: Freeze everything
Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.
Freeze the granita for 2 hours. Scrape the frozen edges into the center. Freeze for another 3 hours, scraping hourly, until the granita is icy and flaky.
Freeze for 8 hours or overnight. Scrape the granita into bowls and serve garnished with mint leaves.Â
Making it without alcohol
To make this blackberry granita without alcohol, simply swap out the champagne for 3 cups of juice or water. Some juice options include cranberry juice, lemonade and apple juice. You can also use sparkling apple cider.
How to garnish
I like to garnish my blackberry granitas with a fresh blackberry and a sprig of mint. You can also top them with some lemon zest.
Looking for a creamy version? Top your frozen granita with some whipped cream or whipped ricotta!
How to make ahead & store
Store the scraped granita in the freezer in an airtight container for up to one month.
More sparkling wine recipes
- Grapefruit Aperol Sparkling CocktailsÂ
- Blackberry BelliniÂ
- Cranberry Ginger Bellinis
- French 75 Champagne Cocktail
- Sparkling Ginger Pear Cocktails
- Aperol Spritz
More blackberry dessert recipes
- Blackberry Galette
- Custard Tart with Blackberries
- Creme Brulee with Cardamom Roasted Blackberries
- Blackberry Moscow Mule with Elderflower
- Blackberry Fool
Did you try this blackberry champagne granita?
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Blackberry Granita
Ingredients
- 4 cups blackberries (about 18 ounces, fresh or frozen, divided)
- 1 1/2 cups sugar
- 1 Tablespoon chambord (raspberry liqueur, optional)
- One 750-milliliter bottle chilled sparkling wine
- 1 Tablespoon fresh lemon juice
- Mint leaves (to garnish)
Instructions
- In a medium saucepan, combine half of the blackberries with the sugar and 1/3 cup of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes. Transfer the mixture to a food processor or blender. Add the remaining blackberries and chambord (if using) and puree until smooth.
- Strain the puree through a fine sieve set over a large bowl. Add the Champagne and lemon juice and mix well. Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.
- Freeze the granita for 2 hours. Scrape the frozen edges into the center. Freeze for another 3 hours, scraping hourly, until the granita is icy and flaky.
- Scrape the granita into bowls and serve garnished with mint leaves.
Equipment
Nutrition
I teamed up with Oregon Raspberry & Blackberry Commission to bring you this post. As always, all opinions are my own.
