Raspberry Granita with Prosecco and Mint Syrup

1. Bring 100 g sugar with 125 ml water to a boil, make 2 min. Mash the syrup together with 400 g raspberries. Strain the puree through a fine sieve. Mix the puree with 350 ml Prosecco. Place in a shallow container in the freezer for about 4 hours. When the liquid begins to freeze at the edge, stir with a spoon. Repeat this process 5-6 times during the freezing period (stirring less frequently will result in a more granular granita, stirring more frequently will result in a finer granita).

In the meantime, boil the remaining sugar with 75 ml of water and the mint leaves and make 4 min, remove the mint leaves and fold in the liqueur.

To serve, place the remaining raspberries in 8 frosted glasses and drizzle with the syrup. Scrape the granita with a spoon and shape into the glasses. Add the remaining Prosecco and bring to the table garnished with mint.

Add the Prosecco just before serving.

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