Cook’s Notebook: Chilling cocktail

Dear Cook’s Notebook: About a year or so ago, I used a recipe that was printed in The Spokesman titled, “Red Raspberry Champagne Granita.” I made this cocktail for a dinner party, and my guests loved it. The get-together was held around the beginning of 2005, and I think the recipe was published in your paper either in the beginning of 2005 or toward the end of 2004.

Marta Bunch, Mead

Dear Marta: Here’s the recipe you requested. It originally appeared just before Valentine’s Day in 2005, but it makes a nice hot weather drink as well. Enjoy.

Red Raspberry Champagne Granita

Recipe from Oregon Raspberry and Blackberry Commission

1 cup sugar, divided

3/4 cup water

4 cups frozen red raspberries, thawed

1 1/2 cups fresh grapefruit juice

1 1/2 cups dry champagne (see note)

1/2 cup fresh lemon juice

1/4 cup framboise or other raspberry liqueur (see note)

1 cup fresh red raspberries (optional garnish)

Combine 3/4 cup sugar and 3/4 cup water in a small heavy saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil 1 minute. Cool. Refrigerate syrup until cold, about 45 minutes.

Purée enough raspberries (about 1 cup) in blender to yield 1/2 cup of purée. Transfer raspberry purée to large bowl. Mix grapefruit juice, champagne, lemon juice and chilled syrup into raspberry purée. Pour mixture into 13-by-9-by-2-inch metal baking pan.

Freeze granita mixture until icy at the edge of pan, about 55 minutes. Using a whisk, mix to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 40 minutes. Whisk again to distribute frozen portions evenly. Cover with plastic wrap and freeze until mixture is solid, about 3 hours (time may differ with individual freezer temperatures).

Meanwhile, mix remaining red raspberries with 1/4 sugar and 1/4 cup framboise in a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes.

Using fork, scrape granita down length of pan, forming ice flakes. Do this for the whole pan, leave in flakes, cover with plastic wrap and return to freezer or serve immediately. (Granita can be prepared up to 2 days ahead.)

To serve: Divide raspberries in liqueur between 6 wide, wine or dessert coupe glasses. Top with scoops of granita, garnish with fresh raspberries if desired, and serve immediately.

Note: To make a nonalcoholic granita, for the champagne substitute 1 1/2 cups lemon-lime soda, such as Sprite or 7-Up, and omit the framboise.

Yield: 6 servings

Nutrition information per serving: 304 calories, .2 grams fat (less than 1 percent fat calories), 2.6 grams protein, 61.3 grams carbohydrate, 7 milligrams sodium.