Floral Ice Sherbert
4 h. 30 min.
Stir together the Prosecco and sugar until the sugar is dissolved.
Press the strawberries through a sieve into a small bowl. Whisk the strawpberry purée into the Prosecco, then whisk in the rosewater. Strain the mixture through a sieve into a large freezerproof container.
Freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If so, gently bring them into the liquid centre using a fork. Place the granita back into the freezer stirring every 30 minutes, until the granita is frozen.
Shave the granita, raking a fork across the surface to break up the crystals. Serve immediately.