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.
Ingredients
Preparation
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.
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