Fruity granita mixes with sparkling white wine to deliver a refreshing treat for summer. No ice cream machine necessary!


Recipe Summary

15 mins
7 hrs 10 mins
7 hrs 30 mins
5 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

188 calories; protein 0.6g; carbohydrates 35.1g; fat 0.1g; sodium 5.6mg. Full Nutrition