in Dessert Recipes, Drink Recipes

Gingerbread granita with Prosecco

updated

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Ingredients for 6 servings:

  • 125 ml water
  • 1 tea bag, Indian spiced tea
  • 50 g sugar
  • 100 ml Prosecco or dry white wine
  • 50 ml liqueur (gingerbread liqueur)
  • 600 ml Prosecco

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 25 minutes

Christmas aperitif, must be prepared

Bring the water to a boil, pour it over the tea bag, and let it steep for about 15 minutes. Then remove the bag. Boil the tea with the sugar. Add the Prosecco (or white wine) and gingerbread liqueur. Freeze in a shallow dish for at least 6 hours, preferably overnight. To serve, scrape the granita from the top with a sturdy spoon and pour into cocktail glasses. Top with Prosecco and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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