While I love ice cream, I don’t feel good about that much cream and sugar at the end of a big meal. Granita, the simple frozen treat made with fresh fruit and a hint of sweetness, hits the spot. It’s much lighter than ice cream, has a more intense flavor, and is wonderfully easy to make.

The Prosecco adds its bubbly personality to the mix, making the texture light and fun. To step it up a notch, float a scoop of this granita in a glass of Prosecco for a variation on a float.

If you froze fresh-picked local strawberries last June, this is the special treat your holiday table has been waiting for.

  • 2 pounds fresh or frozen strawberries
  • 1½ cups granulated sugar
  • 1 bottle Prosecco
  • zest and juice of half a lemon

In a small saucepan combine the strawberries, sugar, and ½ cup water. Bring to a simmer over moderate heat and cook until the sugar is dissolved and the sauce thickens slightly, about five minutes.

Puree the mixture in a food processor until smooth. Strain the puree through a fine sieve into a bowl. Add the Prosecco and lemon juice and zest and stir well.

Pour the mixture into a 9” x 13” glass or steel baking dish or pan. Freeze for 2 hours. Remove from the freezer and scrape the semi-frozen edges into the center with a fork. Continue freezing, scraping each hour until the granita is icy and flaky, another 2 to 3 hours. Transfer to a lidded container and freeze overnight.

Serves 6.