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.

9 Ratings
Directions for: Cherry, Prosecco and Mint Granita


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.

See more: Fruit, Summer, Dessert, Italian

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