Prosecco granita

Prosecco granita

Sweetened and frozen to the texture of crushed ice, sparkling wines make a refreshing summer dessert.

By , 21 September 2015
Prosecco granita
  • Ready in: 20 mins
  • Serves: 10
  • Price: 64p per serving
Nutritional Info
Each 118ml serving contains
  • Fat 0
  • Sat Fat 0
  • Sugar 46
  • Salt 0.1
  • Cals 225
of your reference intake.
Typical energy values per 100g: 798kJ/191kcal.
  • 425g granulated sugar
  • 1 bottle dry prosecco (or dry cava or Champagne, if preferred), chilled
  • Lemon zest, to decorate
  • 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.

  • 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.

  • Return to the freezer and leave for 36 hours or until it resembles crushed ice. Stir well and serve decorated with lemon zest.

    Please drink responsibly. For the facts, visit