Chili Spiced Watermelon Rosé Granita
Chili Spiced Watermelon Rosé Granita
This watermelon rosé granita uses a homemade chamoy sauce to add some spice to a fruity, refreshing drink.This recipe is courtesy of McCormick.
Prep Time
15
minutes
Cook Time
1
minute
Servings
4
Total time: 16 minutes
Ingredients
- 1 cup apricot jam
- 1/4 cup fresh lime juice
- 2 teaspoon mccormick® crushed red pepper
- 1 teaspoon mccormick gourmet™ ancho chile pepper
- 1 teaspoon sea salt from mccormick® sea salt grinder
- 4 cup cubed seedless watermelon
- 2 cup dry rosé wine (substitute pink lemonade or grapefruit juice for mocktail version)
- 1/2 cup chamoy sauce
- 1/4 cup fresh lime juice
- 1/2 teaspoon mccormick® chili powder
- 1/2 teaspoon sea salt from mccormick® sea salt grinder
Directions
- Place all ingredients in blender container and cover.
- Blend on medium speed until smooth.
- Store in covered container in refrigerator up to 5 days.
- Note: Makes enough chamoy sauce for 2 batches of watermelon granita.
- Place all ingredients in blender container and cover.
- Blend on high until very smooth.
- Pour mixture into large freezer-safe container (about 13x9-inch size) and cover with plastic wrap.
- Freeze for 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.