I’m so excited to share this recipe with all of you today due to my new found love of persimmons! Have you tried them? They’re fantastic and definitely my new “it” fruit of the season! Earlier this week I already had it in my head that I was going to make champagne granita for NYE. It’s the perfect dessert for the occasion, light, quick to put together, and boozy! Originally I planned to use blood oranges, but after striking out on a mission to find them, I was introduced to the lovely persimmon.
The next morning, to my surprise, it froze! I scraped the sides with a fork, and gave it a few more hours to set up. The end result was fantastic. It definitely has a thicker consistency than my usual granita and needed a little extra freezer time, but that’s okay, it was worth the wait! The flavor is lovely, the champagne really cuts the sweetness of the fruit beautifully. The color is just brilliant, kind of looks like a party in a glass. I’m really happy it all worked out, and I can’t wait to create more desserts with persimmons. I hope you all have a fantastic weekend, and Happy New Year!
- 3/4 cup sugar
- 3/4 cup water
- 3/4 cup raspberry puree
- 1 & 1/4 cups persimmon puree, I used 2 persimmons
- 1 & 1/2 cups dry champagne
- juice of 1 lemon
- Make a simple syrup by bringing the sugar & water to a simmer. Set aside to cool.
- Puree raspberries and strain. You can also sub strawberries.
- Puree persimmons. You can sub blood oranges here.
- Stir all ingredients together in large bowl.
- Transfer to a container & freeze. I used 3 small containers so it would freeze faster. I recommend scraping the granita 2 -3 times during the freezing process.
Recipe yields 3 & 1/2 cups liquid.
Using persimmons led to a longer freezing time. Using a citrus that gives a thin juice such as blood oranges will freeze much quicker.
You can easily adapt this recipe to fit what fruits & puree you have on hand.