Bellini granita

Name: Bellini granita
Yield: Serves 8
Cuisine: Italian recipes
Ingredients: 2 x 400g cans peaches in natural juice; 100g caster sugar; Juice of 1 lemon; 375ml Prosecco, plus extra to serve

Easy
August 2006

Easy
August 2006

Test kitchen approved

Serves 8
Takes 20 minutes to make, plus freezing

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

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Nutrition: per serving

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

Nutrition: per serving

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

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Ingredients

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

Method

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.
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.
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.