Pink Grapefruit, Strawberry and Verdi Granita with Sugared Strawberries
- 1 1/4 C. sugar
- 3/4 C. water
- 1 C. small strawberries, trimmed and hulled
- 3/4 C. fresh pink grapefruit juice
- 2 1/4 C. chilled Verdi sparkling wine
- 1 1/2 tsp. grated lemon peel
- 9 tsp. mascarpone cheese
- 18 whole small strawberries
Stir 3/4 cup sugar and 3/4 cup water in large saucepan over low heat until sugar dissolves. Cool. Puree 1 cup strawberries in processor. Whisk 1/2 cup of the pureed strawberries into the sugar syrup. Mix in the grapefruit juice, and then the Verdi. Pour the mixture into an 8-inch square metal baking pan. Freeze mixture until firm, stirring it every 2 hours to break it up. After about 6 hours, it should resemble an Italian ice.
This can be made 2 days ahead, but kept covered and frozen.
Mix the remaining 1/2 cup sugar and lemon peel. Spread about ½ teaspoon of the mascarpone around the pointed tip of each whole strawberry. Next dip the coated strawberry in the lemon sugar to coat the mascarpone.
Scrape a fork across the surface of the granita to form ice shavings. Mound granita in glasses or small bowls. Garnish with sugared berries and serve immediately.