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Strawberry Prosecco Granita

Course: Dessert
Servings: 4 -6
Author: Gina Matsoukas


  • 1 pound strawberrries hulled and pureed in a food processor or blender
  • 1/2 cup water
  • 1/2 cup sugar
  • leaves from 1 sprig of mint
  • 2 cups prosecco or champagne


  • In a small sauce pan, combine the water, sugar and mint leaves over medium-high heat. Stir until the sugar dissolves, turn the heat off and let the mixture sit for 20 minutes.
  • Combine the pureed strawberries, prosecco and simple syrup in a 9x12 glass baking dish. Stir together and place in freezer for 2-3 hours, scraping the mixture with a fork every hour or so to break it into pieces.
  • Serve with a sprig of mint