Bellini Granita Food

BELLINI

Steps:

• Put the peach puree in a Champagne flute up to about 1/3 full and slowly top up with Prosecco.

MELON GRANITA

Steps:

• Peel, halve, and seed melons; cut into chunks and place in medium-sized bowl, reserving ½ cup of the melon chunks in another small container.
• To the reserved ½ cup of melon, add 2 tablespoons of the lemon juice; toss to coat; cover and refrigerate.
• To remaining larger bowl of melon, add sugar, remaining lemon juice, lemon zest, allspice, pepper (if using) and nutmeg; toss to mix; cover and marinate melon in refrigerator for 2-12 hours.
• Strain juices from larger bowl of melon chunks into a small saucepan; bring to a boil over high heat and cook 1 minute; remove from heat and cool to room temperature.
• Combine marinated melon chunks and reduced juices in a food processor or blender; puree until smooth; pour into a bowl, cover, and chill for 2 hours.
• Pour pureed and chilled mixture into ice cream freezer and freeze according to manufacturer's directions; serve topped with reserved diced melon and fresh mint sprigs.
• NOTE: The name "granita" comes from a Spanish word meaning small grain or, by association, granular texture.

HONEYDEW MELON & STRAWBERRY BELLINI GRANITA

Steps:

• Combine melon, strawberries, and lime juice in a blender. Blend until smooth and strain. Pour into a medium sauce pot with sugar. Heat until the sugar dissolves, no need to boil.
• Remove from heat and add sparkling wine.
• Pour into an 11x7 inch baking dish, cover and freeze for about 1 hour. Remove from freezer and scrape with a fork every 30-45 minutes. Repeat this process for about 4 hours, or until granita is light and fluffy.
• Serve in a pretty glass of your choice with a sprig of mint.
• Enjoy.