• Email
  • Pin It

Rose Granita


Contributed by:

Rose Granita


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Rose Granita

a proper granita is made of delicate and clear ice crystals. refreshing and so beautiful! take the time to “rake” the mixture several times instead of trying to short-cut and grind the mix in a food processor. that will yield “snow” and we are looking for a delicate crunch.


  • Prep Time : 10 min
  • Ready Time : 10 min


4 Servings


  • 1 bottle of Prosecco
  • 1 cup sugar
  • 1⁄2 cup frozen raspberries, thawed
  • 1 tablespoon rose water
  • Pinch of sea salt


1 In a large bowl, stir together the Prosecco and sugar until the sugar is dissolved.

2 Into a medium bowl, push the raspberries through a strainer to remove any seeds. You should have a scant 1⁄4 cup purée.

3 Whisk in the raspberry purée with the Prosecco, then whisk in the rosewater and salt. Strain the mixture again to remove any raspberry solids to form the granita base.

4 Freeze the mixture for about 2 hours. As the mixture gets slushy, begin to break up the ice crystals with a fork, by raking across the crystals to form a coarse mixture. Continue doing this as the granita freezes. If you try to do it all at once after the mixture is a frozen block, the crystals will not be as pleasant to eat and will be like flavored ice cubes.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) – Subscribe Now


About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in