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Nectarine Sangria granita Spritz

The flavours of Sangria inspired this boozy granita dessert-cocktail hybrid.
Nectarine Sangria Granita SpritzBrett Stevens
8
15M
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18M

Half cocktail, half dessert; top our nectarine Sangria granita Spritz with cava for a thirst quencher or serve with a dollop of cream for a sweet final flourish.

Ingredients

80 ml (â…“ cup) orange juice

Method

1

Combine sugar, orange juice, spices, herbs, citrus rinds and 165ml (â…” cup) water in a saucepan and bring to a simmer, stirring to dissolve the sugar (2-3 minutes). Remove from the heat; set aside to cool and allow flavours to infuse (1 hour). Strain.

2

Process nectarines, syrup mixture and peach liqueur in a food processor until smooth. Strain through a fine sieve into a bowl to remove solids, then stir in cava. Pour into a shallow, metal container and freeze (6 hours or overnight). Using a fork, scrape into flakes and spoon into coupes, top with extra cava and garnish with thyme.

This recipe also calls for cooling and freezing (see method).

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