Chili Spiced Watermelon Rosé Granita


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Chamoy Sauce
Apricot jam 1 cup
Fresh lime juice 1/4 cup
Club House Red Pepper, Crushed 2 tsp
Club House Ancho Chili Pepper, Ground 1 tsp
Salt 1 tsp
Watermelon Granita
Cubed seedless watermelon 4 cups
Dry rosé wine 2 cups
Chamoy Sauce 1/2 cup
Fresh lime juice 1/4 cup
Club House Chili Powder 1/2 tsp
Salt 1/2 tsp

chef's tip

  • 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.

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 (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.

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