Champagne-Passion Fruit Granité

Batch Size:
Yield:

Main

AmountIngredient
Water
Granulated Sugar
Vanilla Beansplit & scraped
Orange Zest
Gelatin Sheets
Watercold
Champagne
Passion Fruit Puree
Scaled ingredient total1,220 g

2 ingredient amounts are excluded from this total because no weight or volume equivalency is available.

Prep Method 6

  1. 1.In a saucepan, bring the water, sugar, and vanilla to a boil; add the zest and chill until cold.
  2. 2.Strain the syrup through a fine-mesh strainer.
  3. 3.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water. Drain and gently melt with 2 tablespoons of champagne.
  4. 4.Whisk the melted gelatin, champagne, and puree to combine.
  5. 5.Measure and adjust the °Brix between 15°-20° depending on your taste.
  6. 6.Pour into a shallow pan and begin to freeze, stirring every 15 minutes.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
WaterThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1813
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Vanilla BeanThis ingredient is not yet set with a purchase cost and unit—
Orange ZestThis ingredient is not yet set with a purchase cost and unit—
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
ChampagneThis ingredient is not yet set with a purchase cost and unit—
Passion Fruit PureeThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,190 g
Total Cost$0.1813
Cost Per G:$0.0002

Partial estimate; unpriced ingredients are excluded. 10% of ingredient weight is priced.

6 costing issues
  • Water: no active USD purchase price with a convertible package size
  • Vanilla Bean: Density cannot convert count to mass
  • Orange Zest: Density cannot convert count to mass
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Champagne: no active USD purchase price with a convertible package size
  • Passion Fruit Puree: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data2 of 8 connected
!ChampagneAdd nutritional data750 g›!WaterAdd nutritional data190 g›✓Granulated SugarSugars, granulated125 g›!Passion Fruit PureeAdd nutritional data125 g›!WaterAdd nutritional data25 g›!Gelatin SheetsAdd nutritional data5 g›!Vanilla BeanAdd nutritional data›✓Orange ZestOrange peel, raw›

Nutrition Facts

Serving size100 g

Amount per serving

Calories40

% Daily Value*

Total Fat 0g
0%
Sodium 0mg
0%
Total Carbohydrate 10g
4%
Protein 0g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 10% mapped. Scaled batch: 481 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details