Rosé Granita with Summer Berries
Why use your oven for a summer dessert when you can use the freezer? This light, icy cool rosé granita can be made days in advance, giving you more time to relax. Best of all, your guests will have no idea that it took nearly no effort to make something so exquisite.
- 3/4 cup sugar, divided
- 2 cups of rosé, divided
- 1½ cups grapefruit juice
- 1/2 teaspoon fresh lemon juice
- 1 cup blackberries
- 1 cup raspberries
In a large saucepan, bring 1½ cups water and ½ cup of the sugar to a boil. Remove from heat and stir to make sure sugar is completely dissolved, then stir in 1½ cups of rosé, the grapefruit juice and lemon juice. Pour mixture into a 9×13” freezer-proof baking dish, cover with plastic wrap, and freeze for one hour. Stir mixture, breaking up any chunks, re-cover, and freeze for another hour. Repeat once more, then cover and store in the freezer until ready to serve.
Meanwhile while mixture is freezing place, combine blackberries, raspberries, the rest of the sugar (¼ cup) and the rest of the rosé (½ cup). Allow to macerate at least one hour.
Remove granita from freezer and scrape mixture with the tines of a fork (using the back of the fork to break apart any large chunks) to create an icy “snow.” Divide granita between small bowls or red wine glasses, and top with macerated berries. Serve immediately.
Suggested Wine Pairing:
Ca’Berti Beghel Vino Bianco Frizzante, $15.99
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.