Chili Spiced Watermelon Rosé Granita
By: Sarah Malphrus
Made With:
Cool off with a bold twist on summer sipping. This low-ABV granita blends juicy watermelon and crisp rosé with a kick of homemade chamoy, spiced up with McCormick® Crushed Red Pepper and Ancho Chile Pepper for a sweet-heat flavor you’ll crave all season.
Cool off with a bold twist on summer sipping. This low-ABV granita blends juicy watermelon and crisp rosé with a kick of homemade chamoy, spiced up with McCormick® Crushed Red Pepper and Ancho Chile Pepper for a sweet-heat flavor you’ll crave all season.
Key products
Instructions
- For the Chamoy Sauce, place all ingredients in blender container; cover. Blend on medium speed until smooth. Store in covered container in refrigerator up to 5 days. (Makes enough Chamoy Sauce for 2 batches of Watermelon Granita.)
- For the Chamoy Watermelon Granita, place all ingredients in blender container; cover. Blend on high until very smooth.
- Pour mixture into large freezer-safe container (about 13x9-inch size). Cover with plastic wrap. Freeze 3 to 4 hours, stirring and scraping mixture with a fork every 30 to 45 minutes to create a fluffy, shaved ice texture.
- To serve, scoop or shave frozen mixture into serving bowls. Garnish with watermelon wedges sprinkled with additional chili powder, if desired.
Test Kitchen Tip: For a mocktail version, substitute pink lemonade or grapefruit juice in place of the rosé.
