A seriously refreshing boozy dessert – perfect for a hot summers day.
So I may have been slightly drunk when I took these photos.
Just being honest here…..
A hot sunny day, the BBQ was out and I was testing out those prosecco popsicles and photographing (aka sampling) a Dark & Stormy or two. In my slightly tiddly (at that point) state, I decided it would be a great idea to mix the leftover prosecco with the spicy ginger beer from the cocktail.
A second cocktail would probably have worked, but granita sounded so much more refreshing!
And it was.
Perfect frozen flakes of spicy citrussy fizz (try saying that when you’ve had a couple of these).
Eaten in the garden in the blazing hot sun it was pure bliss. Especially when it started to melt a little and turned into a prosecco slushy.
So, coming back to the photos. Sorry they’re not the greatest 🙂
I took about 500 before nearly falling off the mini step ladder, so I had to stop at that point.
I was considering making some more so I could photograph it again. But it’s so tasty, I think I might end up falling into the same trap……
- 1 cup prosecco
- 1 cup spicy ginger beer (I like Old Jamaica)
- Finely grated zest of one lemon
- Juice of half a lemon
- 2 tsp honey
- Mix together all the ingredients and pour into a metal baking tin. Freeze for 30 minutes, then use a fork stir the icy bits. Place back in the freezer and continue stirring every 30 minutes until the mixture is frozen but flaky. It should take about 2-3 hours altogether.
- At this point you can serve, or leave (covered) in the freezer. No need to stir any further.