Prosecco Lemon Ginger Granita – A seriously refreshing boozy dessert – perfect for a hot summers day.

Prosecco Lemon and Ginger Sorbet. 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.Prosecco Lemon and Ginger Sorbet. A seriously refreshing boozy dessert - perfect for a hot summers day.

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.

Prosecco Lemon and Ginger Sorbet. A seriously refreshing boozy dessert - perfect for a hot summers day.

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……

The Prosecco Lemon Ginger Granita Recipe:

5 from 1 vote

Prosecco Lemon and Ginger Granita

Prosecco Lemon and Ginger Sorbet. A seriously refreshing boozy dessert - perfect for a hot summers day.
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4 Servings
Course: Dessert
Cuisine: British, Italian

Ingredients

  • 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

Instructions 

  • 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.

Notes

Nutritional Information is per serving.

Nutrition

Calories: 70kcal | Carbohydrates: 11g | Sodium: 10mg | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.
Prosecco Lemon and Ginger Sorbet. A seriously refreshing boozy dessert - perfect for a hot summers day.

 

Welcome to Kitchen Sanctuary

Hi, I’m Nicky, bestselling author, award-winning recipe creator and food photographer. I love to cook comforting, delicious and easy recipes and share them with you.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Minnie says:

    5 stars
    Perfect for this glorious weather at the moment.

  2. Anne says:

    This looks amazing 😀

    1. Nicky Corbishley says:

      😀

  3. Saz says:

    this looks amazing ! Plus I looove proseco. But I again don’t even know what ginger beer is. is that like ginger ale ? Can it be substituted with ginger ale ?

    I have to make a trip to the UK to get a stock of all of those amazing ingredient we don’t have in france (mince meat, ginger beer, can cherry fillings) !

    1. Nicky Corbishley says:

      Thanks Saz 🙂
      Yes, it’s like ginger ale (as in the non-alcoholic fizzy drink). The spicier versions of it work better than the sweet versions though.
      Do they sell Pimento in France? that would be a good choice if you can’t get hold of Old Jamaica.
      I know what you mean about having difficulty getting hold of things. I see so many American recipes I like the look of, and then I can never find at least a couple of the ingredients 🙂