Summary

Ingredients

• 125 ml water
• 60 g suar
• 100 ml Prosecco, or dry white wine
• 60 ml liqueur, (Limoncello)

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Instructions

1. Bring the water to the boil with the sugar.
2. Add the prosecco and limoncello. Freeze in a shallow bowl overnight.
3. The next day, scrape off the ice cream from above with a sturdy spoon and serve in cocktail bowls with berries (possibly marinated).
4. You can also serve the Granité topped up with Prosecco.