As seasoned culinary enthusiasts with years of experience perfecting Italian frozen desserts, we adore pairing juicy summer melon with crisp Prosecco in this elegant granita. It's a sophisticated, refreshing treat that's simple to make at home.
Preparation time: 20 minutes + freezing time
600g melon (any type)
350ml good quality Prosecco
150g sugar
2 teaspoons lemon juice
Here's how to make it:
- Puree the melon and transfer to a large bowl. Stir in the Prosecco, sugar, and lemon juice with a wooden spoon until the sugar fully dissolves.
- Pour the mixture into a shallow, freezer-safe container and cover with cling film. Freeze for 1-2 hours, then rake with a fork to create ice crystals.
- Return to the freezer for another hour, repeating the raking process 3-4 times until you have distinct, fluffy crystals.
- Serve in 4-6 Prosecco flutes for a chilled delight.
