Chilli Spiced Watermelon Rosé Granita

Chilli Spiced Watermelon Rosé Granita

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

Key Products
Schwartz product packaging

Product Information

£ 2.00/unit,29g
Schwartz product packaging

Product Information

£ 2.00/unit,38g

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.

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