Granite

Ingredients

  • 700g Prosecco, 12% ABV
  • 225g granulated sugar

Method

  • Heat half of the prosecco to 40°C.
  • Dissolve the sugar in it.
  • Add the second half of prosecco and place in the freezer.
  • Stir the mass every 15 minutes until it freezes completely.

Recipe: Hidde de Brabander

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