Raspberry and Moscato d’Asti granita

It’s not necessary to have an ice-cream machine to create this easy granita. You could use other fruit – plums, strawberries, peaches, mango and pineapple all work well. Just make sure you have really good quality, ripe fruit and make it in smallish quantities to eat on the day.

Serves 6

 200g caster sugar  600g frozen raspberries  375ml Moscato d’Asti, plus optional extra to serve

1 First, make the syrup – this will need to chill overnight. Place the sugar and 300ml water in a saucepan on a medium heat and bring to the boil. Simmer for 5min until the sugar has dissolved and reached a syrupy consistency. Take off the heat, allow to cool a little, then store in the fridge overnight. 2 To make the granita, place the frozen raspberries in a food processor with 200ml of the chilled sugar syrup (you can keep the remainder for cocktails, if you like, or discard). 3 Process for 2min to combine, then add the wine little by little, blending between each addition. Once you’ve added all the wine, blend for a further 2min to fully combine. Transfer the mixture to an airtight freezerproof container and freeze for 2 hours (place your serving glasses in the freezer at the same time). 4 To serve, take the granita out of the freezer 15min before you want to serve it. Take the glasses out of the freezer and scoop out the granita into the glasses. Top with a little more Moscato d’Asti, if you wish.