Moscato D'asti granita with raspberries and yoghurt

Peter Gilmore's pink moscato granita.
Peter Gilmore's pink moscato granita. Photo: Christopher Pearce

This is such a simple dessert that you can store in the freezer and forget about until it's time to eat. Serve it in any type of glass you like.


500ml moscato d'Asti

200ml water

100g castor sugar

1 vanilla bean

10 raspberries

2 punnets raspberries for garnish

200g Greek-style sweetened yoghurt


1. To make the granita, place the moscato d'Asti, water and sugar into a saucepan. Add one split and scraped vanilla bean and 10 raspberries. Mix well with a whisk and lightly crush the raspberries. Place the saucepan over a high heat and bring to the boil. Boil for only one minute, turn off the heat and strain the mixture through a fine sieve into a shallow bowl or tray suitable to be placed in your freezer. Allow the liquid to cool completely, stir and place in your freezer.

2. After about one hour stir the mixture and return to the freezer. Allow to set into solid ice overnight. The next day, using a fork, scrape the ice to form ice crystals. Return to the freezer and store until required.

3. To serve, layer granita, yoghurt and fresh raspberries in a serving glass. Serve immediately.