- 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 drinkaware.co.uk.