Scooped: Prosecco, Lemon, and Ginger Granita

Scooped: Prosecco, Lemon, and Ginger Granita
You can never have too many dessert recipes, so give Scooped: Prosecco, Lemon, and Ginger Granitan a try. This gluten free, fodmap friendly, and vegan recipe serves 8. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 50 calories. If you have sugar, kosher salt, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 6 hours.


In a small saucepan, heat water, sugar, ginger, and salt on low heat for five minutes, stirring to dissolve sugar.
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Sauce PanSauce Pan
Remove from heat and pour into a wide, flat container like a take-out container or a baking dish. Stir in prosecco, lemon zest, and lemon juice.
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Lemon JuiceLemon Juice
Lemon ZestLemon Zest
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Baking PanBaking Pan
Transfer container to a flat surface in the freezer. After 45 minutes, run a fork along sides of container to break up any large chunks of ice. Check on granita several times, every half-hour to an hour, gently breaking up chunks of ice with fork. Granita is ready when ice is full of large, irregular flakes with little to no liquid remaining. For best flavor and texture, serve within two days of making.
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If you can't stir the granita every half hour, let it freeze into a block of ice overnight. The next day, scrape it into flakes with a large fork. The texture won't be quite as light, but it'll come close.
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Ready In6 hrs
Health Score0