Prosecco Lemon Ginger Granita – a truly refreshing boozy dessert, perfect for a hot summer’s day.
I’ll be honest — I might have been a little tipsy when I took these photos. It was a bright, hot day, the BBQ was on and I was trying out prosecco popsicles and sampling a Dark & Stormy or two. With leftover prosecco and spicy ginger beer from the cocktails, the idea of turning them into a granita felt fresher than making another drink.
And it worked perfectly.
The result is delicate frozen flakes of citrus and ginger fizz — crisp, zingy and delightfully boozy. Eating it in the garden under the hot sun was bliss, especially as it began to soften into a prosecco slushy.
About the photos: they’re not perfect — I took hundreds before nearly toppling off the step ladder — but they capture how tasty this granita is. I almost made another batch just to re-shoot it, but that would’ve risked the same delicious distraction.
The Prosecco Lemon Ginger Granita Recipe:
Prosecco Lemon and Ginger Granita
Nicky Corbishley
10 mins
3 hrs
3 hrs 10 mins
4 Servings
Dessert
British, Italian
Ingredients
- 1 cup prosecco
- 1 cup spicy ginger beer I like Old Jamaica
- Finely grated zest of one lemon
- Juice of half a lemon
- 2 tsp honey
Instructions
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Whisk together the prosecco, ginger beer, lemon zest, lemon juice and honey until the honey is dissolved. Pour the mixture into a shallow metal or glass baking tin and place in the freezer.
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After 30 minutes, use a fork to scrape and break up any icy edges. Return to the freezer and repeat this every 30 minutes until the granita is frozen but flaky — about 2–3 hours in total.
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Serve straight away as delicate flakes, or cover and keep in the freezer until needed — no further stirring required.
Notes
Nutrition
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Carbohydrates: 11g
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Sodium: 10mg
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Sugar: 11g
Nutrition information is automatically calculated and should be considered an estimate.
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