Kiwi and mint granita with prosecco

Name: Kiwi and mint granita with prosecco
Prep time: 10 min
Total time: 10 min
Yield: 0
Cuisine: Italian
Ingredients: 2 Kiwis; 3 Fresh mint leaves; 1 Grapefruit; 200ml Prosecco; 1 Slice of dried kiwi

La granatina kiwi e menta è un incontro vibrante tra la dolcezza acidula del frutto e l'essenza rigenerante della menta fresca. Una proposta dissetante dal colore intenso, ideale per vivere un momento di puro relax naturale.

A jar containing green grenadine and slices of kiwi, viewed from above against a white background with yellow and white straws.

Preparation Time:

10 min

Difficulty:

Easy

Cuisine Type:

Diet:

Product categories:

Ingredients

2 Kiwis

3 Fresh mint leaves

1 Grapefruit

200ml Prosecco

1 Slice of dried kiwi

Proceedings

Pre-cool the blast chiller using the pre-cooling function to -30°C. Wash the kiwis and blend the flesh, adding a few fresh mint leaves.

Pass through a fine-mesh sieve and freeze the mixture in the blast chiller at -18°C for two and a half hours, using the freezing function.

Every half hour, remove the mixture, gently scrape the surface and return it to the blast chiller. The mixture should reach a ‘sandy’ consistency.

Meanwhile, chill a bottle of Prosecco in the blast chiller using the ‘drinks chill’ function – automatic – white wine/sparkling wine.

Spoon the resulting granita into a glass and pour over the chilled Prosecco. Garnish with a grapefruit twist and a slice of dehydrated kiwi.

Kiwi and mint granita with prosecco

Ingredients

Proceedings

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