Gingerbread Granita with Prosecco
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 6 hrs 25 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 125 ml water
- 1 bag tea, Indian spicy tea
- 50 grams sugar
- 100 ml Prosecco, or dry white wine
- 50 ml liqueur, (gingerbread liqueur)
Also:
- 600 ml Prosecco
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil, pour it over the tea bag and let it steep for about 15 minutes. Then remove the bag.
- Bring the tea to the boil with the sugar.
- Add the prosecco (or white wine) and gingerbread liqueur.
- Freeze in a shallow dish for at least 6 hours, preferably overnight.
- To serve, scrape the granita from above with a sturdy spoon and place in cocktail bowls.
- Pour in Prosecco and serve.
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