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Melon and Prosecco Granita

Melon and Prosecco Granita

Try this refreshing Melon and Prosecco Granita recipe, created by Sandra Foti of Melbourne’s Piccolina Gelateria.

Melon and Prosecco Granita

Serves 4-6

Preparation time: 20 minutes + freezer time

600g melon (can be any type)

350ml good-quality prosecco

150g sugar

2 tsp lemon juice  

Blend melon and transfer to a large bowl. Add prosecco, sugar and lemon juice. Mix with a wooden spoon until sugar has dissolved.

Transfer mixture to a shallow freezer-proof container and cover with plastic wrap. Place in freezer for 1-2 hours, then using a fork, grate frozen mixture to create small ice crystals. Return container to freezer for another hour, repeating process 3-4 times until you have well separated ice crystals.

Serve in 4-6 prosecco flutes or short glasses.

 

 

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