Chilli Spiced Watermelon Rosé Granita

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.

Serves: 4
15 mins Prep Time
15 mins Prep Time
  • 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.)

  • For the Chamoy Watermelon Granita: Place all ingredients in blender container. Cover and blend on high until very smooth.

  • 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.

  • To serve, scoop or shave frozen mixture into serving bowls. Garnish with watermelon wedges sprinkled with additional chilli powder, if desired.

Cooking tip

Test Kitchen Tips: 

Scoop frozen Granita into drinking glass and let stand for about 10 minutes to melt. Stir and serve as a refreshing ice-cold drink. 

For a mocktail version, substitute pink lemonade or grapefruit juice in place of the rosé.