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.


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.


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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