Cherry Prosecco Granita

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

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

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.
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.
Scrape the partially frozen granita with a fork, breaking up any large chunks.
Repeat this step three times over the course of freezing, over a total of 4 more hours before serving.
Serve frozen.