Recipe: Rose water granita

Rose water granitas. Recipe
Rose water granitas. Recipe
(Anne Cusack / Los Angeles Times)

Rose water granita

Total time: 15 minutes, plus freezing time

Servings: 6 to 8

1 (750-milliliter) bottle Prosecco


1 cup sugar

1/2 cup raspberries

1 tablespoon rose water

1. In a large bowl, stir together the Prosecco and sugar until the sugar is dissolved.

2. Into a medium bowl, push the raspberries through a strainer to remove any seeds. You should have a scant one-fourth cup purée.

3. Whisk the raspberry purée in with the Prosecco, then whisk in the rosewater. Strain the mixture again to remove any raspberry solids to form the granita base. This makes about 5 cups.

4. Place the base in a large baking dish. Freeze, stirring every half-hour or so until the granita is frozen. To serve, shave the granita, raking the tines of a fork across the surface to break up the crystals. Serve immediately.

Each of 8 servings: 169 calories; 0 protein; 28 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 27 grams sugar; 0 sodium.