Lemon Prosecco Granitas

21 Jun
lemon prosecco granitas recipe

ICYMI: yesterday was the official first day of summer! Finally! Us Midwesterners are just hoping that the weather will get with the program and send some rays our way. Regardless, it is time to celebrate! And what better way to welcome the warm months than with an icy drink to cool off? Granitas are perfect for said drink. Traditionally a bit of sugar, ice and natural flavors, they're also easy to spike!

Our below recipe is a bit time intensive—waiting for the ice to freeze. If you don't have the time, make your syrup ahead so that it can chill. Then, just crush ice finely and pour your syrup and prosecco over immediately prior to serving. You could also freeze all of the ingredients into a block and then crush it up the next day. Not quite the same, but it'll do the trick!

Lemon Prosecco Granitas

1 cup water
1/2 cup sugar
1 1/2 tablespoons grated ginger, with its juice
1/4 teaspoon sea salt
2 1/2 cups prosecco
Zest of one lemon
5 teaspoons freshly squeezed lemon juice, or to taste

First, make your syrup by combining your water, sugar, ginger, and salt in a small saucepan on medium-high over the stovetop. Heat until the sugar and salt have dissolved, stirring occasionally. Next, pour into a casserole dish. Stir in the lemon zest, juice and prosecco. 

Place the dish on a flat surface in the freezer. After about 45 minutes, run a fork along the sides of the dish to break up any frozen pieces. While it's freezing, check every half-hour or so, gently breaking up the forming ice with your fork. Once the liquid has all frozen and the dish is entirely your crushed ice, your granitas are complete! Serve and enjoy!