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Chilli Spiced Watermelon Rosé Granita
Ingredients
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Chamoy Sauce:
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250 grams (9 ounces) apricot jam
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50 millilitres (2 fluid ounce) fresh lime juice
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2 teaspoons Chilli Flakes
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1 teaspoon ancho chilli pepper
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1 teaspoon sea salt
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Watermelon Granita:
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675 grams (1 1/2 bags) cubed seedless watermelon
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500 millilitres (17 fluid ounce) dry rosé wine
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125 millilitres (4 fluid ounce) Chamoy Sauce (see above)
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75 millilitres (3 fluid ounce) fresh lime juice
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1/2 teaspoon Mild Chilli Powder
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1/2 teaspoon sea salt
Key Products
Instructions
- 1 For the Chamoy Sauce: Place all ingredients in blender container. Cover and blend on medium speed until smooth. Store in covered container in refrigerator for up to 5 days. (Makes enough Chamoy Sauce for 2 batches of Watermelon Granita.)
- 2 For the Chamoy Watermelon Granita: Place all ingredients in blender container. Cover and blend on high until very smooth.
- 3 Pour mixture into a large freezer-safe container. Cover and freeze for 3-4 hours, stirring and scraping mixture every 30-45 minutes to create a fluffy, shaved ice texture.
- 4 To serve, scoop or shave frozen mixture into serving bowls. Garnish with watermelon wedges sprinkled with additional chilli powder, if desired.
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