Ingredients
The following ingredients have 4 Servings
- 1 bottle of Prosecco
- 1 cup sugar
- 1⁄2 cup frozen raspberries, thawed
- 1 tablespoon rose water
- Pinch of sea salt
Instruction
- 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 (Summer 2013) – Subscribe Now
