Prosecco And Lemon Granita

"Italian dinner party week continues with an intermezzo of prosecco and lemon granita; to cleanse the palate and complete the transition away from savory. Miz includes prosecco, lemon juice, simple syrup, and garnish of mint leaf. Mix 1 cup of water and 1/2 cup organic cane sugar; heat in a small sauce until sugar is dissolved; cool. Pour 2 cups prosecco, 1/4 cup lemon juice and simple syrup into flat, glass baking dish. Place the dish into freezer for several hours, then with a fork scrape what you need and serve immediately. A lot of granita recipes say to break up the ice forming in the dish every 30 minutes with a fork. That is the correct method if your granita has little to no alcohol in it. This prosecco lemon granita recipe is more than half prosecco so because of the alcohol content the mixture will never fully freeze. I saved myself some time by simply putting it in the freezer for a several hours then scraping what I needed for service. A max 65/35 ratio alcoholic beverage (wine, champagne or sparkling wine, beer or hard cider) to simple syrup is a good rule of thumb to use when making an alcoholic beveragel-based granita. Any more alcohol and you will end up with slush. (If you want to flavor a granita with a much higher alcohol spirit get rid of the measuring cups and use measuring spoons instead.) Now on to dolce! (btw when one of the guests, who arrived well before the dinner party started, sampled the granita she said that she would pass on the dolce and simply have a bowl of this...she didn't but more on that tomorrow.) #italiandinnerweek #foodphotography #intermezzo #granita #prosecco #lemon #sarasota #nutritious #healthydinner #foodporn #goodeats #foodie #heresmyfood #feedfeed"