Rosé Granita
Serves 6
1 cup water
½ cup sugar
1 (750-ml.) bottle dry rosé wine
2 teaspoons fresh lime juice
1 To make simple syrup, combine water and sugar in a small saucepan over medium heat; stir until sugar dissolves completely. Set aside to cool completely.
2 Stir together simple syrup, rosé and lime juice. Pour mixture into a 9×13-inch pan and place in freezer. Freeze 30 minutes; using a fork, scrape icy edges into center of the pan. Freeze until mixture is frozen, scraping edges into center every 25 to 30 minutes, about 3 hours total. Before serving, use a fork to “fluff” the mixture.
3 Cover with plastic wrap and refrigerate for at least 4 hours or overnight. To serve, top with fresh raspberries, chocolate chips or sliced strawberries.
More Ideas
- Use sauvignon blanc and use grapefruit juice instead of lime juice.
- Puree 4 cups cubed seedless watermelon and pour through a fine-mesh sieve; add 1 tablespoon fresh lime juice and stir in ¼ to ½ cup sugar to taste.
- Combine 2 cups cold-brew coffee and ½ cup simple syrup; serve topped with whipped cream.
