Historically served as a palate cleanser, this Italian speciality is now often enjoyed as a digestif in the warmer months.
Simply creamy sorbet, vodka and Prosecco, it's a beautiful combination of fancy cocktail and ice-cream. The only tough decision is whether to use a spoon, straw or simply gulp it down, all before it melts.
The granita is made from lemon juice, zest and raw cane sugar. We replaced 2/3 of the sugar with Monk Fruit sweetener.
It’s natural, contains zero calories and is much sweeter than sugar. It also gets its intense sweetness from unique antioxidants called mogrosides.
We really recommend trying this recipe! It's the perfect serve for impressing your guests at a bbq or dinner party, and is super yummy. Plus any extra granita can be gulped down or topped with soda for a non-alcoholic 'frozen lemonade' style serve.
Ingredients:
70g raw cane sugar
120g Monk Fruit sweetener
350ml lemon juice (5-6 lemons)
100ml lime juice (2-3 limes)
50ml vodka (chilled) (for 2 cocktails)
Prosecco or sparkling wine
Method for the granita:
Pop the sugar and Monk Fruit into a bowl. Add the zest of 1 lemon and 1 lime into the bowl.
Squeeze all of the fruit. Feel free to change the ratio of lemons and limes. More limes mean more zing! Add 250ml of cold water to the bowl and stir until all of the sugar has dissolved- make sure you get all the sugar at the bottom of the bowl.
Pop the mixture into a shallow dish, cover and pop in the freezer.
To serve the Sgroppino:
Fluff up the granita and add 8-10 tablespoons into a bowl. Add 50ml chilled vodka. Whisk together, or use a hand blender to create a smooth creamy mix.
Add 200ml sparkling wine and whisk again to combine. We love the Ca' di Rajo Lemons Frizzante from Forest Wines. It's crisp and light but with much more complexity than your average Prosecco.
Pour into chilled Champagne flutes or coupes.
Top each glass with a splash of Prosecco, and a few shavings of granita on top, and garnish with a mint sprig and a slice of lime.
Enjoy with a spoon, straw or just gulp down.
