Peach bellini granita

Written By ANNA Test Kitchen

The bellini originated in Venice, the Prosecco region of Italia. Made with Prosecco and peach puree…here with an icy twist transformed into a granita.

A refreshing finish at any event, casual or elegant.

Ingredients

1 1⁄2 cups Prosecco

1⁄2 cup water

2 cups peaches, fresh, peeled and pitted

Juice of 1⁄2 lemon

1⁄2 cup sugar

Preparation

In food processor fitted with steel blade combine all ingredients, process until smooth. Pour into shallow pan and freeze, scraping with fork every few hours to create ice crystals. To serve, spoon into glasses and serve immediately. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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