¼ cup caster sugar
½ cup water
12 medium strawberries, hulled and roughly chopped
1 tablespoon rosewater
1 tablespoon lime
2 cups prosecco
fresh strawberries, blueberries and raspberries
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