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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.
Prep Time10 mins
Freezing Time8 hrs
Course: Dessert
Keyword: dessert, summer
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.