Rosé Sangria Granita
You only need a few ingredients and a little planning ahead to create this fun and festive Rose Sangria Granita - the perfect summer dessert.
Servings: 6 servings
- 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.