Pineapple-Basil Champagne Granita
1 pineapple, peeled, cored and chopped
Juice of 1 lime, to taste*
Handful of Italian basil leaves
Handful of spearmint leaves
1 cup Cava or Champagne plus more for serving
Thai basil for garnish
1. Add pineapple, lime juice, herbs and 1 cup Cava to blender. Process until smooth.
2. Pour mixture into a stainless steel bowl and slowly pour liquid nitrogen in bowl, whisking. If you do not have liquid nitrogen on hand, you may pour mixture into a 9 x 13 baking dish and freeze overnight. Just before serving, use a large fork to scrape pineapple mixture to create large flakes.
3. Spoon frozen mixture into martini glasses. Gently pour more Cava into the glasses so foam remains on top. Garnish with Thai basil.
*Calamansi, also known as sour orange, was used in the original recipe. They are smaller than limes with a sweeter flavor. So add juice of lime sparingly, taste and add more to your liking.