Nick Pelligrino's Bellini Granita - WSMV News 4

Nick Pelligrino's Bellini Granita

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Makes 2 1/2 Cups

2 ripe peaches

1 1/2 Cups Prosecco

1/4 Cup sugar

Peel and pit peaches then puree till smooth in blender or food processor.

Add Prosecco and sugar. Mix quickly on low speed till combined.

Pour into a freezer safe container and let freeze. 

Let freeze for 2 hours then scrape off top layer with a fork. Repeat this step every hour till it all is frozen and scraped.

Scoop into small bowls or ramekins. Garnish with fresh peach slice or mint leaf.

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