A slushy dessert made with rosé wine

Namwedding
Jun 4, 2016
1 min read

INGREDIENTS 2 cups rosé wine ⅓ cup lemon juice ½ cup water ¼ cup sugar

INSTRUCTIONS Place wine, lemon juice and water in a mixing bowl. Stir in sugar until completely dissolved, about 2 minutes. Pour into a 1-inch layer in two 9" x 13" baking dishes and place in the freezer. Every 30 minutes, use a fork to stir the mixture and break up any ice chunks. After approximately 3 hours, the mixture will become slushy and frozen. Scoop into chilled serving glasses.

The trickiest part of granita with alcohol is making sure you have enough additional sugar and non-alcoholic liquid to help it freeze, because alcohol won’t freeze by itself. Here, I added a bit of lemon juice, water and sugar. To pick the right rosé wine, you will need Rachel von Sturmer’s rosé guide. I opted for a drier wine because I added additional sugar.