Ingredients

• 1 pound strawberries, hulled
• 0.75 cup granulated sugar
• 0.5 cup lemon juice, fresh
• 0.75 cup champagne
• 0.25 cup water
• 1 cup heavy whipping cream
• 2 tablespoon powdered sugar
• 0.5 teaspoon vanilla extract
• 6 strawberries for garnish

Steps

1. Hull the strawberries and cut them into quarters. Measure out all other ingredients so they are ready to use.
2. Place the quartered strawberries, granulated sugar, lemon juice, champagne, and water in a blender. Blend on high speed until completely smooth, about 45 seconds.
3. Pour the blended mixture through a fine-mesh strainer into a 9x13 baking pan, pressing gently on solids to extract all liquid. Discard the solids.
4. Place the pan in the freezer and freeze for 1 hour without stirring.
5. Remove the pan from the freezer. Using a fork, scrape across the surface in one direction to break up the ice crystals into fine, even granules. Return to freezer.
6. Repeat the scraping process every 30 minutes for the next 3 hours, until the granita has a fine, crystalline texture throughout and is completely frozen.
7. Pour the heavy whipping cream into a chilled bowl. Using an electric whisk or hand whisk, whip the cream until soft peaks form, about 2 minutes.
8. Add the powdered sugar and vanilla extract to the whipped cream. Continue whisking gently until stiff peaks form, about 1 minute more.
9. Divide the granita equally among 6 chilled coupe glasses or dessert bowls, using a fork to scrape and flake the mixture.
10. Top each serving with a generous spoonful of whipped cream. Garnish each with a fresh strawberry on top.
11. Serve immediately while the granita is still frozen.