Watermelon Rosé Granita
This Watermelon Rosé Granita screams summer. It's a slow-moving, easy recipe in which your greatest feat will be waiting for it to freeze over an 8-hour period of time while gently raking it with a fork every couple hours to guarantee its icy success. With only three ingredients—fresh watermelon, rosé wine, and maple syrup—it's an ultra-refreshing recipe that keeps things simple in that summery, easy-breezy kind of way.
Servings: 6 -8
- 6 cups cubed seedless watermelon
- 3 cups dry rosé wine
- 1/4 cup plus 2 tablespoons pure maple syrup or sweetened to taste
Add all ingredients to a blender, secure cover, and blend on high for 1 minute.
Pour the mixture into a 9x13 glass baking dish.
Place in freezer.
After one hour, use a fork to "rake" the sides of the mixture to break up the ice crystals.
Rake the mixture with a fork every 1 1/2 hours until the mixture is completely frozen. This takes about 7-8 hours, so be patient and plan to make this early in the day.
Serve in glasses and garnish with basil leaves, if desired.