For 6 people
Ingredients: 250 ml sparkling rosé wine (e.g. Spier Secret Sparkling Rosé), 75 g sugar, 4 sprigs thyme, 250 g fresh strawberries, a squeeze of fresh lemon juice.
For the garnish (optional): strawberries, thyme and lime slices
First wash the strawberries, remove the green stalk and cut the fruit into pieces; set aside. Pour half of the sparkling wine, the sugar and the thyme sprigs into a pot. Heat until the mixture starts to simmer and then remove the saucepan from the heat. Swirl the pot until the sugar has dissolved. Remove the thyme sprigs and mix the syrupy mixture with the remaining sparkling wine, the strawberries and the lemon juice. Blend until you have a smooth mixture. Pour this into a wide plastic container. When the mixture has cooled to room temperature, you can close the container (preferably with a lid that sits tightly on the bowl) and put it in the fridge overnight (at least eight hours). Alternatively, you can put the syrup in the freezer for two to three hours. Then you should take the jar out every 30 minutes or so and stir the mixture with a fork. Arrange the granita by scraping off the ice sorbet with a fork and pouring into glasses. Serve with a few fresh strawberries, thyme sprigs or lime slices as desired and enjoy!
Our wine recommendation:
What sparkling wine would be better suited to this icy elegant dessert than the pink Spier Secret Sparkling Rosé? The accessible sparkling wine with its lively perlage and heavenly strawberry notes is made for the fruity granita. Whether as a dessert or a sparkling cocktail to bring a summer's day to a relaxed close – this rosy wine granita offers icy drinking pleasure.