I like Prosecco with strawberries, so I thought I'd try it in dessert form and make granita. It's so simple, and although the freezing process requires multiple check-ins, I found it exciting in a "Ooo, look at all the ice crystals" sort of way. The end result is naturally sweet, refreshing and light, and I love the idea of a dessert and cocktail in one. Double for your trouble as we say around my house.
In other food news, my dad is raising money and cooking Iron Chef-style to benefit the Ronald McDonald House. If you have a few dollars to spare, all donations are welcomed and appreciated! Thanks! Have a wonderful weekend and eat something tasty!
Strawberry Prosecco Granita
3 cups of strawberries, halved
4 tablespoons of sugar
1/2 tablespoon lemon juice
1 1/2 cups Prosecco
Stir halved strawberries and sugar together in a bowl and let rest about 10 minutes. Pour sweetened strawberries into a blender and blend until smooth. Return strawberry mixture to bowl and add lemon juice and Prosecco. Stir and pour mixture into a glass or plastic dish, at least 8x8, and place in freezer. Freeze until it starts to become icy around the edges, around 30 minutes, then scrape with a fork, moving around the icy crystals. As the mixture continues to freeze, scrape with a fork every 30 minutes for the next two hours. Cover and freeze for 8 hours or overnight. Serves 4 - 6.