Strawberry Basil Prosecco Granita

Basil Simple Syrup:

180 ml of Water (3/4 Cup)

100 -132 grams of Granulated Sugar (1/2 -2/3 Cup) (Depending on the tartness or sweetness of your strawberries)

1/4 Cup of Loosely Packed Basil Leaves

Tear the basil leaves and place them in a pot with the water and sugar over medium heat. Stir occasionally until the sugar is dissolved. Remove the pot from the heat and let the basil leaves steep in the syrup until room temperature. Strain and store in a jar in the refrigerator until ready to use.

Strawberry Puree

8 Ounces of Fresh or Frozen Strawberries (if frozen, thaw before using)

In a blender or food processor puree the strawberries until smooth. Strain the mixture into a large measuring cup or a container with a pouring spout.

Granita Mixture

Strained Strawberry Puree

Basil Simple Syrup

1 1/2 Cups of Prosecco, Moscato or your favorite Sparkling Wine

Whisk together the strawberry puree, basil simple syrup and Prosecco.

Pour the mixture into a baking dish or metal pan that is approximately 13” x 9”. Cover and place in the freezer.

After 45-60 minutes you should have ice forming around the edges, but still a bit liquid in the center. Scrape the ice into the middle.

Place the pan back in the freezer for another 45-60 minutes and scrape again.

Do this 2 more times for a total of 4 scrapes.

Leave the pan in the freezer covered overnight.

Right before serving scrape 1 more time to fluff up the mixture.

Serve in decorative glasses.