Bellini granita

Bellini granita

Turn a timeless cocktail into a sensational dessert with this bellini granita recipe.

Bellini granita

  • Serves icon Serves 8
  • Time icon Takes 20 minutes to make, plus freezing

Turn a timeless cocktail into a sensational dessert with this bellini granita recipe.

Nutrition: per serving

Calories
108kcals
Fat
trace (trace saturated)
Protein
0.6g
Carbohydrates
20.9g (20.9g sugars)
Salt
Trace

Ingredients

  • 2 x 400g cans peaches in natural juice
  • 100g caster sugar
  • Juice of 1 lemon
  • 375ml Prosecco, plus extra to serve
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Method

  1. Drain the peaches, reserving 100ml of the juice. Put the juice and sugar in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Set aside to cool.
  2. Put the peaches, lemon juice and peach sugar syrup into a blender and purée until smooth. Stir in the Prosecco and pour into a shallow, freezerproof container. Cover and freeze for 2 hours, then gently scrape the frozen edges into the centre using a fork. Freeze for a further 30 minutes and repeat 2-3 times, until you have a frozen, grainy mixture.
  3. To serve, transfer to the fridge for 5 minutes, then fork over again. Divide between bowls, pour over a little more Prosecco and decorate with crystallised rose petals, if you like.

Nutrition

Calories
108kcals
Fat
trace (trace saturated)
Protein
0.6g
Carbohydrates
20.9g (20.9g sugars)
Salt
Trace

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