Limoncello & Prosecco Granita
Ingredients:
- 1 cup Prosecco DOC Trevigiana
- ½ cup Limoncello Toschi
- ¼ cup sugar
- Zest of 1 lemon
Preparation:
- Heat the Prosecco gently with sugar and zest until dissolved.
- Remove from heat, add Limoncello, and pour into a shallow dish.
- Freeze, scraping with a fork every 30 minutes until a fine, icy texture forms.
Serve in chilled glasses with a mint leaf or a fresh raspberry.
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