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Rose Granita

 

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Rose Granita
 

 

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Recipe

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.

Times

  • Prep Time : 20 min
  • Chill Time : 2 hour
  • Ready Time : 2 hour, 20 min

Servings

6 Servings

Ingredients

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

Directions

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 – Subscribe Now

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About Chef Laura Frankel

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

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