Champagne Granita - cooking recipe

Ingredients

2 2 cups prosecco or 2 cups sparkling wine
1 cup unsweetened apple juice or 1 cup white grape juice
1/2 cup superfine sugar

Preparation

Whisk all ingredients together in a bowl until sugar dissolves and the foaming just starts to subside (some foaming will help the granita stay light and airy as it freezes).
Pour mixture into a 9 x 13 inch baking pan.
Freeze on the floor of the freezer for about 2 hours, stirring with a fork every 20 minutes.
When the granita is frozen but soft, smooth out the crystals and cover the pan with plastic wrap.
Tightly sealed, the granita can stay in the freezer for up to 2 weeks.
Serve by scraping up the ice crystals with a fork and mounding them in cups, bowls, or glasses.