Red Red Red Recipe
- 8 ounces cooked beets
- 1 Granny Smith apple, peeled, cored, and cut into 1-inch chunks
- 1 cup granulated sugar
- 1 1/4 cups water
- 3/4 cup apple cider vinegar
- 6 star anise pods
- 2 teaspoons whole allspice berries
- 1 (750-milliliter) bottle prosecco, chilled
- Use homemade roasted beets or store-bought vacuum-sealed beets. Avoid canned beets, which are too soft and waterlogged to use in cocktails.
- Pulse beets and apples in a food processor until completely pureed. Set aside.
- Combine sugar, water, vinegar, star anise, and allspice in a medium saucepan. Cook over medium-high heat, stirring, until sugar is completely dissolved, about 5 minutes. Stir in pureed beets. Remove from heat and let cool to room temperature.
- Strain mixture through a fine-mesh sieve into a 13-by-9-inch baking pan; discard solids. Place pan in freezer. Scrape mixture with a fork once every 20 minutes until mixture is fully frozen and has a slushy consistency.
- To serve, spoon 3 to 4 tablespoons granita into each of 6 champagne flutes. Top with prosecco.
