1. Place the raspberry and the lime juice in a food processor, process until smooth. 2.Strain about half the seeds out and set aside. 3. In a saucepan combine the water, sugar and the champagne. 4. Bring to a boil, remove from heat; 5. Stir in the raspberry puree, cool to room temperature. 6. Pour the mixture into a large, shallow baking dish. Cover and freeze over night. 7. Remove from freezer, and let set for five minutes. 8. Scrape with a fork until fluffy. 9. Place the Granita in an airtight container and put it in the freezer until ready to use.
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