White peach & prosecco granita

A frozen bellini, is there a more prefect thing to eat while sitting on a lawn in the sun?


(Serves 4)

  • 6 ripe white peaches
  • 150ml prosecco
  • 2 tablespoons caster sugar
  • 75ml water

Halve the peaches along their centreline, and remove the pits. Roughly chop the flesh (don't worry about removing the skin), and add to a blender along with the prosecco, caster sugar, and water.

Pulse until you have a smooth liquid, it will be flecked with tiny bits of peach skin, but that’s ok!

Pour into a shallow freezer-proof dish or tin, and chill in the freezer for about half an hour to 40 minutes. After this time, some little ice crystals should have formed in the corners and around the edges. Using a fork, break the ice crystals up, and stir the granita around a bit, before returning to the freezer again.

Check it frequently, every 40 minutes to an hour or so, stirring to break up the ice every time.  After about 3 hours, the granita will have frozen into a delicious scoop-able rubble and be ready to pop into some glasses and serve!

(The granita will last until the next day in the freezer, but won't like being left much longer than that... shouldn't be an issue!).