Red Red Red
A sophisticated cocktail combining earthy beets, tart Granny Smith apple, and warm spices frozen into a granita, then topped with chilled prosecco for an elegant and vibrant drink.
Ingredients
- •8 ounces cooked beets*
- •1 whole Granny Smith apple
- •1 cup granulated sugar
- •1¼ cups water
- •¾ cup apple cider vinegar
- •6 pods star anise
- •2 teaspoons whole allspice berries
- •1 bottle prosecco
- •note
- •note
Cooking Instructions
- 1.
Pulse beets and apples in a food processor until completely pureed. Set aside.
5 min
- 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.
35 min
- 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.
120 min
- 4.
To serve, spoon 3 to 4 tablespoons granita into each of 6 champagne flutes. Top with prosecco.
5 min
