Red Red Red

9 ingredients
4 steps

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
  • *

Directions

  1. 1
    Pulse beets and apples in a food processor until completely pureed. Set aside.
  2. 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.
  3. 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.
  4. 4
    To serve, spoon 3 to 4 tablespoons granita into each of 6 champagne flutes. Top with prosecco.

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