Strawberry and Prosecco Granita
Photography by Josh Griggs.
Blending fresh strawberries with sparkling wine then layering with more juicy berries and a cloud of whipped cream makes a lovely dessert for Christmas day or ending to a summer party.
INGREDIENTS
¼ cup caster sugar
½ cup water
12 medium strawberries, hulled and roughly chopped
1 tablespoon rosewater
1 tablespoon lime
2 cups prosecco
To serve
fresh strawberries, blueberries and raspberries
whipped cream
METHOD
Combine the sugar and water in a small saucepan and bring to the boil, stirring to dissolve the sugar. Take off the heat and stir in the strawberries, rosewater and lime juice.
Leave for 10 minutes to cool then transfer to a blender and process until smooth.
Add the prosecco and pour into a shallow freezer-proof container, preferably metal, and freeze until it’s firm around the edges.
Use a fork to scrape into ice crystals and freeze again.
To serve: Put a layer of berries in the base of each glass and top with whipped cream. Scrape the granita again with a fork and spoon on top of the cream. Makes about 12 servings, depending on the size of the glasses
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.