Red Apricot and Sparkling Wine Granita
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Ingredients7 h 30 m servings 188
Original recipe yields 8 servings
- Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash, pit, and mince apricots.
- 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.
- 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.
- Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. 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.
- Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.
- Cook's 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.
Per Serving: 188 calories; 0.1 35.1 0.6 0 6 Full nutrition