"Perfect poolside, champagne-spiked Granita to elevate your next weekend brunch. Just think of this as a grown-up snow cone."
1 cup sugar
1 cup water
3 cups fresh orange juice (10 to 12 oranges, depending on size)
2 cups champagne
2 tablespoons fresh lemon or lime juice
Additional orange slices for garnish (optional)
Make a simple syrup by combining the sugar and water in a saucepan and bringing it to a boil until sugar dissolves. Remove from heat and cool completely. Add orange juice, champagne and lime juice. Pour into a 13 x 9 x 2-inch, nonreactive baking dish. Cover and freeze for about 6 hours, or until firm. Remove mixture from freezer and let stand for 10 minutes. Scrape mixture with a fork until fluffy. Garnish with orange slices, if desired.