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Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by María Del Mar Sacasa
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
Ingredients
8 ounces cooked beets*
1 Granny Smith apple, peeled, cored, and cut into 1-inch chunks
1 cup granulated sugar
1 1/4 cups water
3/4 cup apple cider vinegar
6 star anise pods
2 teaspoons whole allspice berries
1 (750-milliliter) bottle prosecco, chilled
*Use homemade roasted beets or store-bought vacuum-sealed beets. Avoid canned beets, which are too soft and waterlogged to use in cocktails.
Instructions
Pulse beets and apples in a food processor until completely pureed. Set aside.
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.
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.
To serve, spoon 3 to 4 tablespoons granita into each of 6 champagne flutes. Top with prosecco.
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