Photo by Paul Body A light, cooling dessert inspired by the Caribbean.
Visiting the Caribbean island of Trinidad as a teenager, I first tasted the luscious and spicy deep red punch called Sorrel. I think it’s even more refreshing made into a frozen granita that’s just the thing for a light end to a meal. The Velvet Falernum, a liqueur made in Barbados that tastes of limes and clove, helps the granita have a slushy consistency. Hibiscus or jamaica tea bags are available in the Latin food section of most markets.
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- 1-1/2 cups dry sparkling wine
- 6 hibiscus tea bags
- 2-inch section orange peel, white pith removed
- 2-inch section lemon peel, white pith removed
- 1-inch piece ginger root, sliced
- ½ teaspoon allspice
- 1 piece cinnamon stick
- 1/3 cup simple syrup syrup ( see note)
- 1/8 cup Velvet Falernum
- 3 tablespoons lime juice
How to make it
Put sparkling wine in a small pot over medium heat. Place tea bags, citrus peels, ginger root, allspice and cinnamon in a glass measuring cup or medium bowl.
When the wine is starting to simmer but isn’t quite boiling, remove from heat and pour over the tea bags and spices. Let steep for 5 minutes, until the liquid is deep red and fragrant. Discard tea bags and spices. Add the simple syrup, Velvet Falernum and lime juice to the wine mixture.
Let cool to room temperature. Pour into a shallow metal or glass pan, cover and place in the freezer. Let freeze for and hour or so. When it hardens, remove from the freezer and use a fork to fluff up the granita. Return to the freezer for another hour or so and repeat.
Note: To make simple syrup, combine 1/2 cup sugar and 1 cup water in a saucepan over medium heat, stirring to dissolve the sugar. Turn off the heat and store the syrup in a sterilized bottle once it’s cool. Keeps for up to 2 weeks. Makes 2 cups.
From The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99)