- In the food processor, purée the strawberries until smooth with the sugar and lemon juice. Strain.
- Add the champagne and stir with a whisk. Pour into a 20-cm (8-inch) glass dish or in a sealable container. Cover and freeze for at least 6 hours or until the granita is completely frozen.
- With a fork, scrape the surface of the granita to break it into crystals. Scoop into frozen cold dessert cups. Serve immediately as a dessert or palate cleanser.
A “Trou Normand” was originally a small glass of liqueur, (usually calvados) served between courses to cleanse your palate. Nowadays, it is often served as a sorbet drizzled with liqueur.