A sparkling drink made blush with a tart beet granita.
Ruby-skinned beets are an unexpected but welcome ingredient in cocktails: their high sugar content and bright hue make them an excellent, all-natural way to add a pop of color and flavor. Here, the beets are pureed into a granita, with spicy star anise and allspice to complement their earthy undertones, and then topped with a refreshing dose of prosecco.
Recipe information
Yield
Makes 6
Ingredients
Preparation
Step 1
Pulse beets and apples in a food processor until completely pureed. Set aside.
Step 2
Combine sugar, water, vinegar, star anise, and allspice in a medium saucepan. Cook over medium-high heat, stirring, until sugar is completely dissolved, about 5 minutes. Stir in pureed beets. Remove from heat and let cool to room temperature.
Step 3
Strain mixture through a fine-mesh sieve into a 13-by-9-inch baking pan; discard solids. Place pan in freezer. Scrape mixture with a fork once every 20 minutes until mixture is fully frozen and has a slushy consistency.
Step 4
To serve, spoon 3 to 4 tablespoons granita into each of 6 champagne flutes. Top with prosecco.
Recipe notes
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