Tipsy Granité

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
5 1
One can get warm from anticipation. The refreshing Prosecco sorbet comes in handy here.
COOK TIME
30 mins
TOTAL TIME
390 mins

Ingredients

Servings: 4
  • 1 piece(s) (approx. 30 g each) fresh ginger
  • 4 Limes (of which 1 organic)
  • 500 ml Prosecco
  • 100 g Sugar
  • 7-10 Tbsp Chili Flakes

Directions

  1. 1

    Peel and slice the ginger. Wash organic lime hot, dab dry and finely grate the peel. Squeeze all limes. Measure out 100 ml juice. Place the lime zest, prosecco, 100 g sugar and ginger in a pot. Bring everything to the boil covered and then simmer open for about 3 minutes.

  2. 2

    Pour the ginger prosecco through a sieve into a clean ice container (at least 1 l capacity) with lid and let it cool open. Cover and freeze for at least 6 hours, stirring briefly every hour after 2 hours freezing time.

  3. 3

    For the sugar rim, lightly crush the chilli and 1 tablespoon of sugar in a mortar and place on a saucer. Slightly moisten the edges of four glasses (approx. 250 ml each) (e.g. with some lime juice). Dip the edges in sugar-chili-mix. Place glasses in a cool place.

  4. 4

    Let the granite thaw for about 20 minutes before serving. Scrape off with a spoon and serve in the chilled glasses.

Nutrition Facts

KCAL
240 kcal
CARBS
34 g
FATS
1 g
PROTEINS
1 g