Ingredients
1cupwhite sugar
1cupwater
8red blush apricots
1½cupsprosecco,(Italian sparkling white wine)
3tbsppomegranate seeds
Preparation
Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally for about 7 minutes until the sugar has dissolved completely. Meanwhile, wash, pit, and mince apricots.
Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.
Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.
Pour the mixture into a freezer-safe container and cover. Freeze for 1 to 2 hours until mixture begins to solidify, depending on the freezer.
Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes for about 6 hours until the granita has become coarse and grainy.
Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.
Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds.
Serve immediately.
