1 In a large bowl, stir together the Prosecco and sugar until the sugar is dissolved.

2 Into a medium bowl, push the raspberries through a strainer to remove any seeds. You should have a scant 1⁄4 cup purée.

3 Whisk in the raspberry purée with the Prosecco, then whisk in the rosewater and salt. Strain the mixture again to remove any raspberry solids to form the granita base.

4 Freeze the mixture for about 2 hours. As the mixture gets slushy, begin to break up the ice crystals with a fork, by raking across the crystals to form a coarse mixture. Continue doing this as the granita freezes. If you try to do it all at once after the mixture is a frozen block, the crystals will not be as pleasant to eat and will be like flavored ice cubes.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) – Subscribe Now