Summer Strawberry Prosecco Granita Swirl
This is a chilled treat with bubbly Prosecco frozen into icy crystals and swirled with sweet strawberry purée. It’s kind of like a frozen cocktail but easier to eat with a spoon. Perfect for warm days when you want something refreshing but not too heavy. I ended up making a little extra purée because it just felt right to have more strawberry swirl.
Equipment
- Freezer-safe container
- Blender
- Spoon
- Mixing bowl
Ingredients
- 1 cup fresh strawberries hulled and roughly chopped
- 1/4 cup granulated sugar
- 1 tbsp fresh lemon juice
- 1 1/2 cups Prosecco chilled
Instructions
- Put the strawberries, sugar, and lemon juice in the blender and pulse until it’s mostly smooth but still a bit chunky. I left some bits because that’s more fun to eat.
- Pour the strawberry purée into a bowl and set aside. It’s good to taste it here to see if it needs more sugar but I thought it was fine.
- Pour the chilled Prosecco into a freezer-safe container. Put it in the freezer and every 30 minutes scrape the ice crystals with a fork to break them up. Keep doing this for about 3 hours until it’s all frozen but fluffy.
- Once the Prosecco granita is ready, spoon some into serving glasses and swirl in some strawberry purée. You can layer or just dollop it on top. I made a bit of a mess but that’s part of the fun.
Notes
This granita is best eaten the day it’s made because the Prosecco ice can get a little hard if left longer. Also, if you want it less sweet, cut back on the sugar or use a drier Prosecco.