Scoop two 1½-tablespoon portions of cranberry granita into the bottom of a champagne flute. (Tip: Use a small cookie scoop for a neat, uniform presentation—it’s a tight fit, but it works beautifully!)

Slowly pour Prosecco or Prosecco Rosé over the granita until the glass is about ¾ full (or more, depending on preference). You might need to pour in two stages as the granita can create frothy foam on the first pour.

Garnish with a few fresh or frozen cranberries and a sprig of mint or rosemary.