Summary

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

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Instructions

1. Bring the water to the boil, pour it over the tea bag and let it steep for about 15 minutes. Then remove the bag.
2. Bring the tea to the boil with the sugar.
3. Add the prosecco (or white wine) and gingerbread liqueur.
4. Freeze in a shallow dish for at least 6 hours, preferably overnight.
5. To serve, scrape the granita from above with a sturdy spoon and place in cocktail bowls.
6. Pour in Prosecco and serve.