Frozé Watermelon Granita

Monday, July 23, 2018

In the summer months, you'll rarely find me drinking a cocktail that's something other than rosé or sparkling rosé. It's just so refreshing and hits the spot on a warm, sunny day. But sometimes rosé with a twist is a fun way to switch things up a bit while still enjoying my favorite wine. The recipe combines the elements of a frozé with that of a granita for a truly refreshing and tasty cocktail that's surprisingly easy to prepare.

1 bottle Santa Margherita Sparkling Rosé
1 quart watermelon-rosemary sorbet (store bought or recipe below**)
2 cups cubed, seedless watermelon

1. Spoon a scoop of sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon cubes.
2. Pour the Santa Margherita Sparkling Rosé over the sorbet and melon.
3. Garnish with mint.
4. Serve immediately with a silver spoon.

**OPTION Purchase sorbet from a gourmet market instead of making your own.

1 ½ cups granulated sugar
1 cup water
3 sprigs of rosemary
3 pounds seedless watermelon cut into cubes (about 10 cups)
½ cup lime juice
¼ cup and 2 tablespoons tequila

In a small saucepan bring the sugar, water, and rosemary to a boil.
Remove it from the heat and let it cool to room temperature, then strain.
Combine the rosemary syrup, watermelon, lime juice, and tequila in a blender and process until smooth.
Strain through a fine-mesh sieve and refrigerate overnight. Freeze the sorbet "granita-style" by putting it in the freezer and stirring every hour for five hours.

Recipe appears courtesy of Santa Margherita wines.


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