Bellini granita

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
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

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.

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