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.
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.
