Cherry, Prosecco and Mint Granita
- serves 6
Granita is an Italian semi-frozen dessert and can be made in advance and kept, but it is best if eaten the same day. Recipe and image courtesy of The London Chef.
3 cup Bing cherries, pitted
1 bottle Prosecco
1 cup fresh mint leaves, roughly chopped
½ cup white sugar
1. Put half of each of the ingredients in a blender and combine until well-blended, but not liquified. Pour into a large bowl. Repeat with the other half of the ingredients. Pour into the bowl and stir the mixture.
2. Pour mixture into a large shallow dish (this could be something like a lasagne dish or a 9-x-13-inch utility baking dish. Place in the freezer.
3. Every half an hour, mix well with a fork, bringing the mixture from the edges into the middle. Continue doing this for 5 to 7 hours, until well-frozen.
4. Scoop mixture into a serving glass or bowl. Garnish with whole pitted cherries.