a quick and delicious way to make falafel. Serve with your preferred tzatziki and pita bread.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 7 hrs 10 mins |
| Total Time: | 7 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup white sugar
- 1 cup water
- 8 red blush apricots
- 1 ½ cups Prosecco (Italian sparkling white wine)
- 3 tablespoons pomegranate seeds
Instructions
- Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash, pit, and mince apricots.
- Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.
- Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.
- Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.
- Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.
- If you can’t find red blush apricots, use regular ones.
- Other types of sparkling white wine you can use include Vermentino or Sauvignon Blanc.