I have been known to stick a bottle or two of rosé in the freezer to speed up the cooling process. I have also been known to sometimes leave the bottle in a little too long and end up with an explosion of wine slush in my freezer. You, too? Glad I’m not alone.
This time I created a rosé wine slush on purpose! How adult of me. By mixing it with fresh watermelon juice and a little triple sec, you end up with a refreshing, slightly boozy, and not-to-sweet treat that helps those summer nights feel a little cooler. This is a great party-leftover recipe — if you have a little wine left and a few slices of un-eaten watermelon you’re already most of the way there!
Though you can eat the lovely fluffy rosé sangria granita as soon as it freezes, it will also keep in the freezer for… a while. The alcohol in it allows it to be re-fluffed any time you find yourself needing a cooldown.
- 2 ½ cups chopped watermelon seeds removed
- ¾ cup dry rosé
- ¼ cup triple sec
- Add the watermelon pieces to a blender and puree until smooth. (Note: This can also easily be done with a hand blender!) Use a fine mesh strainer to separate the watermelon juice from any remaining pulp, pressing the pulp to strain as much as possible. You should get 1 ¼ – 1 ½ cups of strained juice.
- In a freezer safe container with a lid, combine the strained watermelon juice, rosé, and triple sec. Give it a quick stir, pop the lid on the container, and find a flat-ish spot in the freezer. Allow to freeze for at least 8 hours, longer if possible.
- Just before serving, scrape the mixture with a fork, breaking up the frozen crystals. Spoon into small bowls or tall clear glasses and serve with a spoon.