As I walked along,
my heels clicking on the stone
and all the twinkle lights danced
to the sounds of the street musicians,
the balmy breeze on a sultry night,
his hand in mine,
brought me back
to a beautiful city-
Won't you come there with me for a little while?
Close your eyes.
Twirl with me in the piazza,
toss coins into the fountain,
and make a wish.
I'd love a gelato,
But they're full of cream, you say.
Yes, that's true.
So come to my place.
I have something wonderful.
And the peaches are in season,
if you catch my drift...
Oh, si bella! Grazie! you say.
The granita was born in Sicily many moons ago, and migrated out of pure fabulousness into other area of Italy. It's an incredibly easy and sexy alternative to other frozen treats, elegant in it's jeweled beauty, and so full of life!
Try this right now.
But be warned-
you'll fall permanently under the spell
of this notoriously charming Italian...
Peach Prosecco Granita
- 1.5 lbs. fresh organic peaches, chopped
- 1/2 C dry prosecco, cava, or champagne
- 3 Tbsp. raw coconut nectar
Just put it all in a blender, baby. Pour it into a baking pan, cover, and freeze for at least three hours. When you're ready, take it out and run the tongs of a fork along the surface, so it looks fluffy and icy.
Now spoon it into gorgeous glasses, turn up the Henry Mancini, and saunter onto the terrace...
You can try this with really any fruit and liquid pairing that appeals to you, and you can certainly omit the bubbly in favor of a tea or pure water. I crossed borders here and added a teeny little dash of St. Germain, just because I adore it.
This recipe serves two, so double, or triple, for guests. Just be sure to serve it immediately after you've put it into glasses, as it will melt somewhat quickly, and you want it to look like beautiful little resin crystals when you eat it.
By the way, this particular recipe makes a fantastic spiked smoothie.
Vi auguro una splendida notte, i miei amori!