#roséallday. It’s a thing, and totally appropriate since it’s Thursday, which means it’s almost Friday, which means it’s almost the weekend. So why not celebrate and be a little fancy and enjoy some rosé. Arm twisted yet? If not, then I think I might have something to change that. If you enjoy a little bubbly and are also in search of a fun summer dessert, look no further. I made this rosé granita a few weeks back and MY GOD it is delicious. I was looking through The Perfect Scoop and came across a champagne granite recipe. I immediately though this is happening…..with rosé. While I was making this I figured, why not go above and beyond and add a little strawberry syrup that I had left. The result was phenomenal. I added a few diced strawberries when I tested it and no surprise, it was great. I had my husband test it which he hesitantly agreed to do. He was pleasantly surprised, and questioned why I hadn’t shared its existence earlier. I mean why would I want to share it? I felt entitled to keeping this delicious dessert secret. But, the cat is out of the bag now. What I love about this recipe is the simplicity in making it. It requires no special equipment, just a bit of time. I will admit, the directions advise that you stir it up every 30 minutes or so after the first hour, to create the little crystals. Full disclosure, when I made this, I popped it in the freezer and then gave my son a bath, got him ready for bed, snuggled……and completely forgot I had it in the freezer. It wasn’t until the next morning when I opened the freezer and though oh sh!t, I didn’t stir this! So, I took it out and started to shave a bit with a fork. It was perfectly fine. So really it’s a low fuss and super tasty treat.
June 8, 2017
- In a saucepan, heat the sugar and water. Whisk together and heat until the sugar is completely dissolved.
- Remove the saucepan from the heat and add in the rosé. Stir in the strawberry syrup. Place mixture in a freezer safe shallow container.
- Place the mixture in the freezer for an hour. Once the mixture begins to freeze, take a fork and rake the frozen parts near the edges to the middle. Check the mixture every 30 minutes after that, repeating the process until it's completely frozen.