This light, summery granita is almost too pretty to eat. It combines two essential warm-weather treats—rosé wine and vanilla ice cream—for a dessert that is simply addictive. “The crisp, refreshing finish of the rosé compliments the rich, creamy vanilla ice cream just right,” says Karen Chan of the popular food blog, HonestlyYum. “Easy to make and pretty in pink, it’s perfect for summer entertaining.” We suggest serving this boozy delight at an outdoor dinner party, holiday picnic or pretty much anytime you need a pink pick-me-up on a hot day.
Elouan Rosé Granita
1 750-mL bottle Rosé
1/3 Cup Sugar
- Pour the rosé into a shallow pan and add the sugar, whisk to dissolve.
- Place in the freezer for about 2 hours until the top and edges are frozen.
- Scrape the ice crystals towards the center of the pan. Repeat every hour or so until completely frozen. Keep in the freezer until serving.
- To serve, scoop ice cream into a bowl or glass and top with granita.