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
- 6 ServingsServings
- 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.