Ugh, sorry, I already hate myself for saying that. But as hard as I try not to be basic, I can’t help myself sometimes. And let’s face it, rosé is the cool kid drink right now, and frosé (rosé granita, slushy, or snow cone – call it what you’d like) is the drink of summer. I rarely buy expensive bottles of wine, and this was no exception. I used Ferard Bertrand Core des Roses because I had a sad bottle left from Gigi’s party, but any drier rosé would do. I think this also might be pretty delicious with a sauvignon blanc/viognier/ any type of fruity dry white. (Maybe I will need to do a little R&D taste-testing for you on this!)
Plus it takes no time to make, requires no special ingredients or equipment, and you can make it ahead. I think it’s totally impressive to serve at a dinner party, and besides the novelty of an adult snow cone, it tastes delicious! You could tweak my recipe a little bit, but keep in mind that adding too much more alcohol will keep it from freezing.
Rosé Granita Recipe
- 2 cups dry rosé
- 1 cup water
- 1/2 cup granulated sugar
- juice of half of a lemon
- 1 Tbsp. pomegranate or cranberry juice for color (optional)
- Heat water, sugar, and juice until sugar dissolves, and let cool.
- Stir in rosé and pour into a 9×13′ Pyrex (or similar) pan.
- Freeze for 2 hours, then stir with a fork, and put back in freezer.
- Freeze for another 2 hours (or up to 3 days) and re-stir.
- Serve in chilled glasses. Add a rosé float if you’d like, but it will make your rosé granita part melt faster.