Peach bellini granita
Recipe ANNA Magazine, Photography Jerry Grajewski
The bellini originated in Venice, the Prosecco region of Italia. Made with Prosecco and peach puree…here with an icy twist transformed into a granita.
A refreshing finish at any event, casual or elegant.
Ingredients
1 1⁄2 cups Prosecco
1⁄2 cup water
2 cups peaches, fresh, peeled and pitted
Juice of 1⁄2 lemon
1⁄2 cup sugar
Preparation
In food processor fitted with steel blade combine all ingredients, process until smooth. Pour into shallow pan and freeze, scraping with fork every few hours to create ice crystals. To serve, spoon into glasses and serve immediately. Serves 4.
