Watermelon Rosé Granité with Summer Fruit

This granité offers cold, fresh flavor – perfect for a summer day. Similar to a sorbet or Italian ice, the larger crystals are what appeal to me. It’s the taste of a slice of watermelon infused with wine. Cool as you eat it, and melting quickly on your tongue – it leaves your mouth refreshed and wanting more….

The best part about it, it that you can make this without an ice cream maker. Just place the mixture in the freezer over night and scrape with the fork to create a wonderful and refreshing taste and texture treat!

Yield: 6 cups

  • 1 c  granulated sugar
  • ½ c  water
  • 3 c  watermelon juice
  • ½ ea juice of lime
  • 1 ½ c Your favorite Syrah or Grenache Rosé (not too sweet)

Directions

Place sugar and water in a small sauce pan.

Warm enough to dissolve the sugar. Allow to cool.

Cube sweet watermelon and remove the seeds. Place in a blender and puree.

Combine watermelon juice, sugar water, lime juice and wine.

Place in a glass baking dish in the freezer so the mixture is approximately ½ – 1 inch deep. Set overnight. Once it is frozen, run a fork through and scrape the ice gently to create large crystals. Continue this process until you have created a loosely textured granité. Return to the freezer and use as you’d like. Or leave it in the freezer and scrape as you need it!

Summer Fruit in Rosé syrup

  • 4 ea  medium sized ripe peaches (can be yellow or white or a combination of the two)
  • ¼ c  Grenache or Syrah Rosé
  • ¼ c  granulated sugar (may vary depending on your preference and the
  • sweetness of the peaches)
  • 1 cup  blueberries

Directions

Wipe the peaches clean and leave the skin on (it adds flavor and color to the syrup). Cut them in half and remove the pit. Then cut each half into 4 wedges and cut each wedge in half. This will give you 16 pieces from each peach. Place the peaches in a bowl and add the sugar and wine. Gently toss together until the sugar is dissolved and the peaches are coated. Toss occasionally and marinate for 30 minutes – an hour. The peaches should soften a bit and the syrup should take on a slight rosé color from the peach skins and some peach flavor as well. Add the blueberries for the last 15 minutes.

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