Champagne Granita

Directions

1. 1
   Whisk all ingredients together in a bowl until sugar dissolves and the foaming just starts to subside (some foaming will help the granita stay light and airy as it freezes).
2. 2
   Pour mixture into a 9 x 13 inch baking pan.
3. 3
   Freeze on the floor of the freezer for about 2 hours, stirring with a fork every 20 minutes.
4. 4
   When the granita is frozen but soft, smooth out the crystals and cover the pan with plastic wrap.
5. 5
   Tightly sealed, the granita can stay in the freezer for up to 2 weeks.
6. 6
   Serve by scraping up the ice crystals with a fork and mounding them in cups, bowls, or glasses.