Bellini granita

  • Portion size: Serves 8
  • Takes 20 minutes to make, plus freezing
  • Difficulty: easy

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

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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
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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.
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Nutrition

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