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Red Red Red

['8 ounces cooked beets*', '1 Granny Smith apple, peeled, cored, and cut into 1-inch chunks', '1 cup granulated sugar', '1 1/4 cups water', '3/4 cup apple cider vinegar', '6 star anise pods', '2 teaspoons whole allspice berries', '1 (750-milliliter) bottle prosecco, chilled', '*Use homemade roasted beets or store-bought vacuum-sealed beets. Avoid canned beets', 'which are too soft and waterlogged to use in cocktails.']

Pulse beets and apples in a food processor until completely pureed. Set aside.
Combine sugar, water, vinegar, star anise, and allspice in a medium saucepan. Cook over medium-high heat, stirring, until sugar is completely dissolved, about 5 minutes. Stir in pureed beets. Remove from heat and let cool to room temperature.
Strain mixture through a fine-mesh sieve into a 13-by-9-inch baking pan; discard solids. Place pan in freezer. Scrape mixture with a fork once every 20 minutes until mixture is fully frozen and has a slushy consistency.
To serve, spoon 3 to 4 tablespoons granita into each of 6 champagne flutes. Top with prosecco.

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