Recipes
Prosecco granita
Sweetened and frozen to the texture of crushed ice, sparkling wines make a refreshing summer dessert.
Sweetened and frozen to the texture of crushed ice, sparkling wines make a refreshing summer dessert.
(13 votes)
Cook: 20 Mins
Serves: 10
Price: 64p per serving
Nutritional Information
Each 118ml serving contains
Energy
942kj
225kcal
942kj
225kcal
11%
Fat
0g
0g
Low
0%
0%
Saturates
0g
0g
Low
0%
0%
Sugars
46g
46g
High
57%
57%
Salt
0.1g
0.1g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
798kj/191kcal
Typical energy values per 100g:
798kj/191kcal
Ingredients
425g granulated sugar
1 bottle dry prosecco (or dry cava or Champagne, if preferred), chilled
Lemon zest, to decorate
Method
1
Set the freezer to its lowest setting. Put the sugar in a pan with 600ml water. Heat slowly, stirring, until the sugar has dissolved. Bring to the boil and simmer fast, uncovered, for 5 minutes. Pour into a bowl to cool.
2
Put in a plastic, lidded box and leave in the freezer until frozen around the edges; this should take 3-4 hours. Stir with a fork and freeze for another 2 hours. Stir, then add the wine.
3
Return to the freezer and leave for 36 hours or until it resembles crushed ice. Stir well and serve decorated with lemon zest.
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