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Chamoy sauce, traditionally a condiment from Mexico, brings a sweet, delicate heat to this watermelon and rosé granita. Quickly blended together, frozen and then shaved into serving bowls, it’s a perfectly refreshing, icy, fruity, low-alcohol cocktail to beat the heat.
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 Tips:
•Scoop frozen Granita into drinking glass and let stand about 10 minutes to melt. Stir and serve as a refreshing icy drink.
•For a mocktail version, substitute pink lemonade or grapefruit juice in place of the rosé.