Rosé Granita

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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.
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