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Chilli Spiced Watermelon Rosé Granita
Prep Time
15 Minutes
Ingredients
13
Servings
4
Chamoy sauce, traditionally a condiment from Mexico, brings a sweet, delicate heat to this watermelon and rosé granita. Quickly blended together, frozen and then shaved into serving bowls, it’s a perfectly refreshing, icy, fruity, low-alcohol cocktail to beat the heat.
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
COOKING 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.