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Iced champagne mignonette

Iced champagne mignonette

2 shallots, minced

1 1/2 cups Champagne or other sparkling wine

2/3 cup each: red-wine vinegar, rice-wine vinegar

1 1/2 teaspoons grated lemon zest

1 teaspoon each: freshly ground black pepper,

ground mixed peppercorns

Makes 2 cups.

Whisk all ingredients together in a medium bowl; transfer to a shallow, freezer-safe pan. Place pan in the freezer. 2. Freeze, mixing with a fork to break up ice crystals every 30 minutes, until mixture is completely frozen and mixture looks like shaved ice, about 4 hours. Cover until ready to serve.