Name: Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries
Yield: Makes 6 servings
Ingredients: 1 1/4 cups sugar, divided; 3/4 cup water; 1 cup small strawberries, hulled (about 6 ounces); 3/4 cup fresh pink or ruby grapefruit juice; 2 1/4 cups chilled brut Champagne; 1 1/2 teaspoons grated lemon peel; 9 teaspoons mascarpone cheese*; 18 whole small strawberries

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Pink Grapefruit, Strawberry, and Champagne Granita with Sugared StrawberriesSCOTT PETERSON

Use a Microplane grater or the smallest holes on a box grater to remove the lemon peel in thin, fine pieces. Any delicate buttery cookies — such as pirouettes, small shortbreads, or tender madeleines — would be delicious with the granita.

Test-kitchen tip:

To coat Martini glass rims with sugar, barely moisten fingertips and run around edge of each glass, then dip rims into sugar mixture. Keep the coated glasses in the freezer for up to two days before serving the granita.

Recipe notes

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