Want to impress dinner guests with a boozy dessert you’ll have to shoo the kids away from? Try this great granita recipe with a touch of honey.
Granitas originated in Sicily and are found all over Italy, a kissing cousin to sorbets. They contain water, sugar and some kind of flavoring. The coarseness of the ice crystals vary by region, chunkier in Palermo, smoother near Mount Etna. We prefer the chunkier bits of ice which add great texture to this recipe.
There are a plethora of non-alcholic varieties to try such as almond or lemon. But for the boozy ones, think of combinations with wine, sangria, vodka or tequila. Recipe creation by Matthew Petrelis.
- 750 ml bottle of sparkling wine (we used Lambrusco from Lini 910)
- 4 tablespoons of raw honey
- Pour the entire bottle of sparkling wine into a 12″ X 18″ glass pan
- Add in the honey and whisk together until blended.
- Put pan in the freezer overnight. Once frozen, use a fork and scrape all of the mixture until it’s a chunky slush consistency.
- Keep frozen until ready to eat. Serve with fresh berries and/or dark chocolate and enjoy a refreshing end to your evening.
Don’t worry if you don’t have the right size pan, you can use a smaller pan, say 9″ x 9″ and just let it freeze longer. We think this would be the perfect finish to the first warm nights of spring all the way through an Indian Summer Day.
Have you tried granita before? What flavors do you like? We’d love to hear your variations.