Granizado de Cava
Editor's Note: This recipe, introductory text, and author's tips are excerpted from Marina Chang's book Tastes of the Pyrenees, Classic and Modern. We've also added some tips of our own below.
For a complete guide to Basque cuisine, click here.
Generous amounts of sparkling wine or cava are downed in the northeast of Spain every day. Unlike Americans, who reserve a touch of the bubbly for special occasions, in the shadows of the Spanish Pyrenees it is a favorite aperitif before lunch or dinner. This beverage is produced by essentially the same method as French Champagne, and sells for a small fraction of the price. Driving through towns in the Penedès area, one will find producers of excellent cava on virtually every block. When you can drink cava for almost the same price as a soft drink, it's no mystery why cava flows freely in the region.
After experiencing a dazzling meal and the gracious hospitality of Martín Berasategui, one of the top Basque chefs, at the restaurant that bears his name in Lasarte-Oria, he gave us a final taste of his talent in a wonderfully refreshing granizado de cava. The following concoction I devised is very nearly the same, and surprisingly simple.
• For a light, fluffy zest that will add a clear lemon flavor and just the slightest hint of texture, a Microplane ® or other rasp-style grater is essential. • A fresh, lively sparkling Vouvray would also work in this recipe.
Recipe information
Yield
Makes 10 to 12 servings
Ingredients
Preparation
Step 1
Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool. Refrigerate if possible.
Step 2
Using the finest grater you have, lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze the juice and remove the seeds from both lemons.
Step 3
Open the champagne or sparkling wine, and pour it into a 9 x 12 x 2-inch pan, or a container of equivalent volume. Mix in sugar water, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. The mixture will begin to take on a slushy consistency and eventually form into a sorbet or granizado of small ice crystals. Before serving, fluff the granizado by "chopping" up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve.
Author Marina Chang's tips:
Step 4
Although this can be made in an ice-cream maker, one is not needed to make this wine-based ice. The alcohol in the sparkling wine acts as an antifreeze that prevents the liquid from freezing solid. A few stirs every hour is sufficient to obtain the fine ice crystal consistency.
Step 5
If you prefer a more lemony flavor, add grated zest from both lemons, instead of one.
