Tropical Fruit Champagne Granita 1/2 c sugar 1/2 c water 3 c fresh pineapple chunks 4 c passion fruit juice -- chilled 3/4 c Champagne -- chilled In saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup. In a blender or food processor puree pineapple with 1/4 c plus 2 tbsp syrup (reserve remaining syrup for another use). Stir in nectar or juice and Champagne. Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered. Just before serving, scrape granita with a fork to lighten texture. Scoop granita into serving bowls.