Champagne and hibiscus granita
This easy-to-make component combines the delicate flavors of champagne and dried hibiscus to create a beautiful and refreshing granité. The recipe requires only a few simple ingredients and can be made ahead of time, making it the perfect component for your dessert.
Champagne and hibiscus granita
100 ml Champagne
35 g Sugar
200 ml Water
10 g Dried hibiscus
Mix water and sugar and bring them to a boil.
Pour the hot water over the dried tea and let it infuse for about 8 (or longer if you wish for a stronger flavor).
Add champagne and pour into a flat container.
Freeze overnight or till completely frozen.
Use a fork to scrape the Hibiscus champagne ice to get a beautiful granita