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 (33x23-cm) size). Cover with plastic wrap. Freeze 3 to 4 hours, stirring and scraping mixture 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.
- Scoop frozen Granita into drinking glass and let stand about 10 minutes to partially melt. Stir and serve as a refreshing ice-cold drink.
- For a mocktail version, substitute pink lemonade or grapefruit juice in place of the rosé.
- Recipe type: Vegetable Fruit