Our recipe this month comes courtesy of Gourmet Traveller; a sweet and easy Moscato and Peach Granita.
500 ml peach nectar
To taste:peach liqueur (optional)
1 bottle Hungerford Hill Earlybird Moscato, chilled
Pour nectar into a container and freeze until firm (3-4 hours). Scrape into ice crystals with a fork and freeze again until required.
To serve, spoon peach granita into chilled glasses, add peach liqueur to taste, top with moscato and serve immediately.