Register
Chilli Spiced Watermelon Rosé Granita
Ingredients
-
-
Chamoy Sauce:
-
250 grams (9 ounces) apricot jam
-
50 millilitres (2 fluid ounce) fresh lime juice
-
2 teaspoons Chilli Flakes
-
1 teaspoon ancho chilli pepper
-
1 teaspoon Sea Salt
-
Watermelon Granita:
-
675 grams (1 1/2 bags) cubed seedless watermelon
-
500 millilitres (17 fluid ounce) dry rosé wine
-
125 millilitres (4 fluid ounce) Chamoy Sauce (see above)
-
75 millilitres (3 fluid ounce) fresh lime juice
-
1/2 teaspoon Mild Chilli Powder
-
1/2 teaspoon Sea Salt
Key Products
Instructions
- 1 For the Chamoy Sauce: Place all ingredients in blender container. Cover and blend on medium speed until smooth. Store in covered container in refrigerator for up to 5 days. (Makes enough Chamoy Sauce for 2 batches of Watermelon Granita.)
- 2 For the Chamoy Watermelon Granita: Place all ingredients in blender container. Cover and blend on high until very smooth.
- 3 Pour mixture into a large freezer-safe container. Cover and freeze for 3-4 hours, stirring and scraping mixture every 30-45 minutes to create a fluffy, shaved ice texture.
- 4 To serve, scoop or shave frozen mixture into serving bowls. Garnish with watermelon wedges sprinkled with additional chilli powder, if desired.
More To Savour
