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Rose Granita


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Rose Granita


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


6 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 – 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




2 Responses to Rose Granita

  1. avatar says: cynthia

    Can this be made without sugar or sugar substitute? is sugar a necessary ingredient in order to get the consistency you need? I just feel that we add too much sugar to foods/wines/fruits that already have sugar in them.

  2. you do need sugar and not sugar substitute, unless you use honey.

    sugar raises the freezing point and without the consistency would be too hard, like ice.

    you can use honey, but it does add a flavor which you may not like with the rose flavor.

    fructose, already present in fruit, does not change the freezing point.

    good luck!

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