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Cranberry Ice with Prosecco

Servings: 6

Delicious on its own, this ice is magical as an element of a drink or a creamy dessert. Dollop a bit onto a cup of rice pudding or panna cotta. The ice can be strained before freezing to get a perfectly smooth consistency; however, I like a slightly seedy cranberry texture.


  • 5 oz. fresh or frozen cranberries (about 1-1/2 cups)
  • 1/2 cup granulated sugar
  • 2 strips (about 1 inch wide and 3-3/4 inches long) orange or lemon zest, removed with a vegetable peeler
  • 1 2-inch-long cinnamon stick
  • 12 fresh mint leaves
  • 1 750-ml bottle Prosecco

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 5
  • Carbohydrates (g): 23
  • Fiber (g): 1
  • Sugar (g): 19
  • Protein (g): 0


  • In a medium saucepan, combine the cranberries, sugar, zest, and cinnamon with 2 cups water. Stir to combine, and then bring to a boil over high heat. Reduce the heat to low, and let the mixture simmer until the berries pop and the juices thicken, about 10 minutes. Turn off the heat, cover the pan, and steep for at least 30 minutes.
  • Remove the cinnamon. Pour the mixture into a blender, and purée until smooth. Line the bottom and two sides of an 8×8-inch metal pan with a strip of parchment long enough to overhang on the 2 sides.
  • Pour the cranberry mixture into the pan, and freeze for several hours or overnight.
  • When frozen solid, remove the cranberry mixture from the freezer. Let sit at room temperature for a few minutes. Lift the cranberry mixture out of the pan using the parchment, and cut into 25 cubes. Place an empty quart-size container with a cover in the freezer to chill.
  • Purée the cranberry ice in a food processor, adding cubes a few at a time, until smooth and creamy, about 3 minutes. Scrape the ice into the chilled container. Cover and return to the freezer for at least 2 hours or overnight.
  • When ready to serve, remove the ice from the freezer. Bruise a mint leaf in the bottom of each of 6 fluted glasses, then top each with 2 small scoops (about 2 Tbs. each) of the cranberry ice. Pour the Prosecco over the ice. Top each glass with a mint leaf, and serve.


Rate or Review

Reviews (2 reviews)

  • User avater
    DianaRDavis | 05/06/2019

    This is really a magical drink.

  • Krispie | 10/14/2018

    The very first sip was a little unusual because of the lack of sweetness but once I adjusted my expectation, it was wonderful!!! It is a little bit of work for a cocktail but super delicious!!!!! I will definately make again for the holidays,

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