Here at MK, we’re big fans of a cheeky glass of bubbly. So when we found a way to turn our favourite glass of bubbles into a granita, we went ‘Oh yeah!’.
125g caster sugar
1 cup water
3 tbsp liquid glucose
2 tsp freshly squeezed lemon juice
200 ml sparkling wine
Thyme flowers, to garnish
Borage flowers, to garnish
1. Place the sugar, water, liquid glucose and lemon juice in a heavy-based pan set over low heat. Once the sugar has dissolved, increase the heat to high and boil for three to four minutes. Leave to cool completely.
2. Once cooled, add the sparkling wine and stir to combine. Pour into a shallow container and freeze for one hour. Mix the contents with a fork and return to the freezer for another hour. Repeat this process until the texture resembles shaved ice.
3. Serve in chilled Champagne glasses and garnish with a few thyme and borage flowers.