Red Red Red

1. 1

   Pulse beets and apples in a food processor until completely pureed. Set aside.

2. 2

   Combine sugar, water, vinegar, star anise, and allspice in a medium saucepan. Cook over medium-high heat, stirring, until sugar is completely dissolved, about 5 minutes. Stir in pureed beets. Remove from heat and let cool to room temperature.

3. 3

   Strain mixture through a fine-mesh sieve into a 13-by-9-inch baking pan; discard solids. Place pan in freezer. Scrape mixture with a fork once every 20 minutes until mixture is fully frozen and has a slushy consistency.

4. 4

   To serve, spoon 3 to 4 tablespoons granita into each of 6 champagne flutes. Top with prosecco.

* Per serving · 4 servings · Values may vary.

No additional tips available.