Recipes

My bake-less dessert quest continues! A cherry granita – with a prosecco bonus.

Vegan and gluten-free bake-less dessert - a cherry prosecco granita

Cherry Granita

Well I’m back at my dessert making. I really am trying to see how many desserts I can make without baking. This cherry granita makes four so far! And because prosecco makes everything better, I added some to this dessert, but you can make it without. I’ve added the nutrition for both at the bottom of the recipe.

Cherry prosecco granita recipe

  • Makes: 2 servings depending on the size of your cups
  • Total time: 25 minutes, plus 5-hour freeze time, Prep time: 15 minutes, plus 10 minutes’ stir time

Ingredients

  • 500 ml (2 cups) of frozen or fresh cherries
  • 1 teaspoon of lemon juice
  • 1 teaspoon of natural pure almond extract (no added sugar or corn syrup)
  • 60 ml (0.25 cup) of Prosecco, or the same amount of water if you do not want to include alcohol
  • Optional: mint for garnish

Directions

  1. In a blender or food processor, add the cherries, Prosecco or water, juice and almond extract if you’re using it and purée it until it is about the thickness of a smoothie.
  2. Pour the fruit purée into a shallow pan for freezing. Freeze the granita for 30 to 45 minutes, until it’s just started to freeze on the top and sides of the pan.
  3. Scrape the partially frozen granita with a fork, breaking up any large chunks.
  4. Repeat this step three times over the course of freezing, over a total of 4 more hours before serving.
  5. Serve frozen.

With prosecco: Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)

  • Calories:  96
  • Fat:  0.5 g
  • Carbohydrates: 20 g
  • Protein: 1.6 g

Without prosecco: Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)

  • Calories:  77
  • Fat:  0.5 g
  • Carbohydrates: 19 g
  • Protein: 1.6 g
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