ROSÉ GRANITA

In the summer heat everyone craves frozen treats to help cool off. A strawberry champagne slushie? Yes, please! This could be the coolest treat ever created. Not only is it light, refreshing, and totally chic, but it’s also great to make well in advance. Wow your guests by serving this as dessert in coupe or martini glasses topped with fresh mint.

1½ pounds strawberries, hulled and quartered, divided

1½ cups sugar

⅓ cup water

1 (750-milliliter) bottle chilled rosé champagne

2 tablespoons freshly squeezed lemon juice

Makes 12 servings

1. In a medium saucepan combine half of the strawberries with the sugar and ⅓ cup of water, and bring to a simmer. Cook over medium heat, stirring occasionally until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes.

2. Transfer the strawberry mixture to a food processor. Add the remaining strawberries, and puree until smooth.

3. Strain the puree through a fine-mesh sieve set over a large bowl. Add the champagne and lemon juice, and mix well. Pour the mixture into a 9 × 13-inch glass or stainless steel baking pan.

4. 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.

5. Scrape the granita into bowls and serve.

MAKE IT AHEAD: This granita can be made up to a week in advance and kept in the freezer. Simply scrape edges into the center, if needed, to regain the flaky consistency just before transferring to serving glasses.