Green apple and Prosecco granita

Name: Green apple and Prosecco granita
Yield: 1000 g
Cuisine: Italian

This recipe was born during the Christmas Gelato Live, a webinar conceived as a collaborative workshop, where the community chose the themes and the directions to explore. The Prosecco and green apple granita is the result of that shared thinking: a fresh, acidic and clean preparation, designed to open a tasting menu or to accompany fish dishes. The bubbles become aromatic structure, the green apple brings tension and verticality, and the final result is an elegant, light and surprisingly versatile granita.

A recipe by Andrea Rapanaro

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Behind the recipe

Andrea Rapanaro

CucinaLi

Hi, I'm Andrea Rapanaro, founder of CucinaLi and author of Gelato Project.

I created Gelato Project to make artisan gelato more understandable, replicable and accessible even outside a professional lab. Starting from the meeting of cooking, technique and balancing, over the years I have developed recipes, guides and digital tools for people who want to really understand how a mix works, not just copy it.

With Gelato Project I pursue a practical, continuously evolving approach based on testing, method, curiosity and attention to the final result.

Meet Andrea

https://www.cucina.li