Despite the fact that I just got my contracts for teaching in September (it always feels weird planning my life months ahead), it is spring, you guys!
Yeah. For real. It’s here.
I’m starting to think about what plants I want to put in my garden (yes, I know, I’m super late this year), and day dreaming about patios and patio parties.
Rhubarb and asparagus are in at the Farmer’s Markets, which always makes me super happy, because those are always the first fresh produce I buy to mark the coming of spring.
This is also the time of year that I start to think about ordering or buying white wine as opposed to a more robust red. Rosé is always a good bet this time of the year, or, let’s face it, pretty much anything with bubbles.
Prosecco is always a popular option—light and refreshing, bubbly and dry—Prosecco is, for many people, the go-to drink for celebrations both small and large.
I wanted to pay tribute to this lively white wine, but I also wanted to incorporate some spring and summer elements into it, so I made it into a granita with rhubarb.
Granita is an italian dessert, or it’s sometimes served between courses as a palate cleanser. It’s a lot like an ice or a sorbet, but you don’t need an ice cream maker to make it, just a pan and a fork and freezer.
The finished result isn’t creamy like ice cream. The texture is rougher, more grainy, but it’s an incredibly refreshing way to finish a meal.
Another way to enjoy this is by putting a couple scoops of it into a wine glass, and then topping it off with fresh, sparkling Prosecco. It’s kind of a cross between a cocktail and an amped-up Prosecco. The granita will also keep your drink colder, longer.
The tart rhubarb plays nicely with the dry wine, I think.
Give it a shot and tell me what you think!
- 1 cup prosecco
- 1/2 cup chopped rhubarb
- 1/4 cup water
- 2 tbsp sugar
- lemon zest
- 1 tsp citrus water (optional)
- 1 tbsp lemon juice
- In a small saucepan over medium heat, bring the water, sugar and rhubarb up to a boil. Reduce the heat to a simmer and simmer until the rhubarb is soft. Remove from the heat, add the lemon juice, lemon zest and citrus water if using. Stir. Allow to cool, then place into a blender and puree.
- Add the prosecco to the rhubarb puree and stir well to combine.
- Pour the mixture into a metal 8″x8″ square cake pan and place in the freezer. After about 30 minutes, remove from the freezer and scrape it all over with the tines of a fork. Place back in the freezer, and continue to scrape it every 10-15 minutes until you get it to the right texture.
- Store in a container in the fridge. To serve, scoop into pretty glasses and garnish with a little mint.