Sparkling Grapefruit Granita

Pastry chef Sofia Tejeda of San Antonio creates the perfect spring and summer dessert recipe for a hot Texas day with this bright grapefruit granita. The blush pink adult slushy calls for any brut or dry pink sparkling wine, but Sofia prefers a Spanish cava. She recommends saving that special bottle of French Champagne to enjoy for a special occasion.

Sparkling Grapefruit Granita

Yields: about 8 cups

1 cup granulated sugar1 cup water1 pinch salt2 cups dry rosé sparkling wine such as cava2 cups fresh pink or red grapefruit juice (from 3 to 4 grapefruit)

In small saucepan, combine sugar, water and salt; heat to boiling over medium-high heat, stirring occasionally until sugar dissolves. Pour mixture into 13-by-9-inch glass or ceramic baking dish. Stir in sparkling wine and grapefruit juice. Carefully place dish in freezer. Freeze 4 to 5 hours or until frozen, scraping granita with fork after 1 hour to break up ice crystals, then every 30 to 45 minutes or until granita appears slushy. Serve granita in chilled glasses or bowls.