Moscato d’Asti Granita
Prep time
Cook time
Total time
Serves: 4 to 5 generous servings
  • ½ cup granulated sugar
  • ½ cup cool water
  • 1 cold bottle of Moscato D’Asti 750 ml
  • 1 table fork and rubber spatula placed in the freezer for at least one hour
  • Baking dish placed in the freezer for at least one hour
  • Glass container also placed in the freezer to store the finished granita
  1. Prepare a simple syrup by combining the sugar and water in a small saucepan and bringing it to boil over medium heat. Boil for one minute, remove from the heat and allow it to cool enough to place it into the refrigerator for at least one hour or until cold. This step can be done a day or more in advance and kept in a covered container in the refrigerator.
  2. Remove the chilled baking dish and utensils from the freezer and pour the Moscato d’Asti and simple syrup into the baking dish. Mix gently to combine and place the baking dish back into an easily accessed spot in your freezer. Set the timer for 30 minutes.
  3. Once the timer rings, open your freezer and give the mixture a stir. At this point some icy pieces will have collected along the sides of the dish, scrape and mash with a fork. Close the freezer and once again set the timer for 30 minutes.
  4. Continue this process for several hours. As you continue to return to the freezer and scrape the dish you will begin to see the change in consistency of the granita. It is very important to use the fork to break up larger ice formations if you prefer a smoother granita, which frankly is much more elegant and refreshing in my opinion. This process may take 3 to 4 hours, but is well worth it.
  5. Once the granita has reached a snowy, yet decidedly frozen texture, turn it into the storage container and keep it in the freezer. The granita is best served that day or perhaps a day or two later. Maintaining it in the freezer for too long will result in an icy block. Serve in dessert glasses garnished with a few berries or mint sprig.
Recipe by LaBellaSorella at