Rosé Granita Recipe

Ok, Frosé!

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!)

Recipes with limited ingredients and pretty bottles are my favorite.

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 aka Rosé Slushy
When your friend comes over and you want to be fancy, but you only have cheddar bunnies to serve as a snack.

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)
  1. Heat water, sugar, and juice until sugar dissolves, and let cool.
  2. Stir in rosé and pour into a 9×13′ Pyrex (or similar) pan.
  3. Freeze for 2 hours, then stir with a fork, and put back in freezer.
    1. Freeze for another 2 hours (or up to 3 days) and re-stir.
  4. Serve in chilled glasses. Add a rosé float if you’d like, but it will make your rosé granita part melt faster.



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