Sweet and bubbly, this drink make with cranberry, blueberry and basil granita and a sparking wine is perfect for a hot summer night! Make this cran blueberry and basil granita sparking wine cocktail for brunch this weekend!
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It has been a hot, hot summer and I’ve been looking forward to the weekends, so I can relax and cool off with a fun drink. This Cran Blueberry Basil Granita Sparking Cocktail is just what you need to sip on during a hot weekend. The combination of tart cranberry, sweet summer blueberry and a hint of basil really accents the bubbly prosecco. It’s light and fancy!
You might think cranberries are just for wintertime, but it’s not true! Deliciously tart cranberries are great and available all year long. For this drink, I used frozen cranberries that are so easy to cook with and they last in the freezer, so I don’t feel guilty when I only use a cup at a time.
Making the granita takes a little extra time, but it is so worth it and it’s not hard at all. In a heavy saucepan, heat up your berries, sugar and water until the sugar dissolves. Stir in a couple of basil leaves and let the sauce cool for a few minutes.
Using a blender or an immersion blender, blend the berry sauce until smooth, then strain out the solids using a mesh strainer. I use a parchment lined pie pan to freeze the granita.
One of my favorite parts of making granitas it raking the frozen parts with a fork. It’s so satisfying I break up the big pieces.
Once the granita is all frozen and raked up, scoop up golf ball size scoops and place it into you champagne flutes or other glasses.
Pour your sparkling wine over the frozen fruit granita. I used Prosecco. It will get a little bubbly, so go slow. Garnish with cranberries and blueberries on a skewer!
- 1 1/2 cup Cape Cod Select premium frozen cranberries
- 1 1/2 cup blueberries (fresh or frozen)
- 1/2 cup granulated sugar
- 1 cup water
- 5 leaves fresh basil
- 1 bottle Prosecco
In a large pot, add berries, sugar and water. Turn on medium and simmer until sugar dissolves. Add basil and turn off heat. Let sit for a few minutes to cool.
Using a blender or immersion blender, purée the berry mixture until liquidy. Line a pie pan with parchment paper. Using a mesh strainer, pour the berry purée into the pie pan. Discard the solids.
Freeze for two hours. With a fork, rake the frozen parts of the purée to break up the ice. Continue to freeze for 6 hours. Rake the frozen purée with a fork until it's all broken up.
Scoop the cran blueberry basil granita up and into champagne flutes. Charge with Prosecco and serve immediately.
Amount Per Serving: Calories: 200Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 47mgSodium: 79mgCarbohydrates: 41gFiber: 2gSugar: 33gProtein: 20g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Cape Cod Select is my favorite brand of frozen cranberries. Cape Cod Select is a small women-owned family business that has been growing cranberries on their farm for more than 75 years! The cranberries are Non-GMO verified and Cape Cod Select focuses on sustainability and powers it’s facilities primarily with solar power. I love that!
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