Lemonade Granita

By Master Chef on September 8th, 2019 · In Appetizers, Confectionery, Desserts, DOTD, Fruits, Herbs and Spices, Regional and Ethnic, Techniques

Lemonade Granita is an intoxicating dish, best served only to adults for formal dinners with friends and family. Garnished with fresh herbs or flowers, it makes a stunning treat. For a unique twist, blend the lemonade with raspberry puree. The color and flavor are stunning!

Lemonade Granita

Prep time

20 mins

Cook time

8 hours 10 mins

Total time

8 hours 30 mins

A unique dish in that it may be served as a dessert or an appetizer, or even as a palate cleanser between courses, called an "intermezzo".

Author: Abby Mandel

Recipe type: Dessert

Cuisine: Italian

Serves: 6

Ingredients

12 ounces frozen lemonade concentrate
12 ounces Prosecco or Champagne; see * Note
1 teaspoon finely-minced mint leaves, berries or fresh herbs

Instructions

Combine lemonade, Prosecco and mint leaves in shallow dish. Freeze until solid, at least 8 hours or overnight. Use fork to shred into crystals. (Can be done a few hours ahead and put back into freezer.)
To serve, put small scoops into chilled stemmed glasses. Garnish this as desired with raspberries, raspberry sauce, mint leaves or tiny edible flowers. If using savory herbs, serve as an appetizer or intermezzo, but with mint or berries, this is a fine dessert.

Notes

Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner.
* Note: Prosecco is an Italian sparkling wine.
This recipe yields 5 to 6 servings.

Nutrition Information

Serving size: 1 of 6 Calories: 52 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 4 g Sodium: 5 mg Fiber: 0 Protein: 0 Cholesterol: 0

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