Pluck the currants from the stems and mix with the sugar, squeezing the berries. Leave to infuse in a warm place for about thirty minutes.
Brush the berries through a fine-mesh sieve, collecting the juice. Mix with the rose sparkling wine, pour into a wide, shallow mold and freeze for at least three hours. Every twenty minutes, scrape the ice crystals that form along the edge to the center. Repeat this procedure until all the liquid is frozen, at the end the ice crystals should be so dry that they no longer stick together, but fall apart loosely. Serve the Granite in chilled glasses or possibly bowls.
Tip To make the granite freeze faster, use a vessel that conducts the cold well (e.g. made of chrome steel or possibly a coated baking tray).
Tip & Trick – Rose sparkling wine To help champagne (or any other sparkling wine) to its rose color, there are two techniques: Assemblage, a method used exclusively in Champagne, involves adding 10 to 20 percent red wine with the Champagne controlled designation of origin to the white wine, depending on the desired color. In this way, a wide variety of combinations of wines and grape varieties can be produced. On the other hand, the tapping technique – rarely used today – is carried out while the grapes are still being pressed.
The blue Pinot Noir and Pinot Meunier grapes are left to macerate for several days.