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Cherry, Prosecco and Mint Granita

Cherry, Prosecco and Mint Granita
YIELDS
6 servings

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.

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Ingredients

3
cup Bing cherries, pitted
1
bottle Prosecco
1
cup fresh mint leaves, roughly chopped
½
cup white sugar
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Directions

Step 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.

Step 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.

Step 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.

Step 4

Scoop mixture into a serving glass or bowl. Garnish with whole pitted cherries.

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My rating for Cherry, Prosecco and Mint Granita
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