How To Make Red Apricot and Sparkling Wine Granita
Just like shaved ice, enjoy this sparkling wine granita for a crunchy and fluffy Italian treat! Apricot and pomegranate are mixed for fruity hints.
Serves:
Ingredients
- 1cupwhite sugar
- 1cupwater
- 8red blush apricots
- 1½cupsprosecco,(Italian sparkling white wine)
- 3tbsppomegranate seeds
Instructions
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Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally for about 7 minutes until the sugar has dissolved completely. Meanwhile, wash, pit, and mince apricots.
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Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.
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Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.
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Pour the mixture into a freezer-safe container and cover. Freeze for 1 to 2 hours until mixture begins to solidify, depending on the freezer.
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Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes for about 6 hours until the granita has become coarse and grainy.
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Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.
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Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds.
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Serve immediately.
Recipe Notes
- If you can’t find red blush apricots, use regular ones.
- Other types of sparkling white wine you can use include Vermentino or Sauvignon Blanc.
Nutrition
- Calories: 153.10kcal
- Fat: 0.18g
- Saturated Fat: 0.01g
- Monounsaturated Fat: 0.06g
- Polyunsaturated Fat: 0.03g
- Carbohydrates: 30.80g
- Fiber: 0.86g
- Sugar: 29.16g
- Protein: 0.59g
- Sodium: 4.11mg
- Calcium: 10.07mg
- Potassium: 132.09mg
- Iron: 0.28mg
- Vitamin A: 33.60µg
- Vitamin C: 3.92mg
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