📖 Instructions

1. Combine Sugar and Water: In a saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring constantly until the sugar is completely dissolved. This usually takes about 3-5 minutes. You want a clear syrup with no sugar granules at the bottom.
2. Cool the Syrup: Remove the saucepan from the heat and allow the syrup to cool completely. Patience is key here; adding warm syrup to champagne will cause it to lose its fizz. Give it at least 30 minutes.
3. Add Citrus Juices: Once the syrup is cool, stir in the lemon and lime juices. Taste the mixture and adjust the amount of juice according to your preference. If you like it tangier, add a little more lemon juice. If you prefer a sweeter granita, add a touch more syrup. This is where you get to personalize the flavor!
4. Incorporate Champagne: Gently pour in the champagne, stirring slowly to combine. Be careful not to stir too vigorously, as you want to preserve as much of the bubbles as possible. Think of it as folding in the champagne rather than stirring.
5. Freeze the Mixture: Pour the champagne mixture into a shallow dish, such as a 9x13 inch baking pan. Place the dish in the freezer.
6. Scrape and Freeze: After 30 minutes, use a fork to scrape the edges of the mixture towards the center. This will begin to create the characteristic icy crystals of the granita. Return the dish to the freezer. Repeat this scraping process every 30 minutes for the next 2-3 hours, or until the granita has reached your desired consistency.
7. Serve: Before serving, scrape the granita one last time to fluff it up. Spoon the granita into chilled glasses or bowls. Garnish with a lemon or lime twist, if desired. This adds a touch of elegance and visual appeal. Serve immediately and enjoy the refreshing, sparkling treat!