By Twinkle VanWinkle
Prosecco and Lime Granita
Cool down after dinner or on a summery afternoon with the sweetness of this prosecco and lime slushy treat. Serve with fresh mint and chase the heat away.
2 tablespoons grated fresh ginger
3 mint leaves, chopped
¼ teaspoon sea salt
3 tablespoons lime juice
1 cup water
½ cup sugar
3 cups prosecco
Zest of 2 limes
2 tablespoons mint leaves, julienned
In a small saucepan, heat water, sugar, salt, ginger and mint just until the sugar dissolves, stirring for about 5 to 7 minutes. Remove from heat and pour in prosecco and lime juice. Pour liquid into a wide flat pan, such as a cake pan or a large Pyrex casserole dish. Cover well with plastic wrap.
Place the pan in the freezer, making sure the pan is flat and stable. Let freeze for at least 5 to 6 hours, until the liquid has turned to ice and creates chunky flakes when scored with a fork. Stir and score the ice about every hour. Once the granita mixture has a consistent flaky texture, serve in a chilled glass, garnishing with fresh lime zest and mint.
