Chili Spiced Watermelon Rosé Granita

Chili Spiced Watermelon Rosé Granita
4.5 from 2 ratings
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This watermelon rosé granita uses a homemade chamoy sauce to add some spice to a fruity, refreshing drink.This recipe is courtesy of McCormick.
Prep Time
15
minutes
Cook Time
1
minute
Servings
4
servings
Chili Spiced Watermelon Rosé Granita
Total time: 16 minutes
Ingredients
  • 1 cup apricot jam
  • 1/4 cup fresh lime juice
  • 2 teaspoon mccormick® crushed red pepper
  • 1 teaspoon mccormick gourmet™ ancho chile pepper
  • 1 teaspoon sea salt from mccormick® sea salt grinder
  • 4 cup cubed seedless watermelon
  • 2 cup dry rosé wine (substitute pink lemonade or grapefruit juice for mocktail version)
  • 1/2 cup chamoy sauce
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon mccormick® chili powder
  • 1/2 teaspoon sea salt from mccormick® sea salt grinder
Directions
  1. Place all ingredients in blender container and cover.
  2. Blend on medium speed until smooth.
  3. Store in covered container in refrigerator up to 5 days.
  4. Note: Makes enough chamoy sauce for 2 batches of watermelon granita.
  5. Place all ingredients in blender container and cover.
  6. Blend on high until very smooth.
  7. Pour mixture into large freezer-safe container (about 13x9-inch size) and cover with plastic wrap.
  8. Freeze for 3 to 4 hours, stirring and scraping mixture with a fork every 30 to 45 minutes to create a fluffy, shaved ice texture.
  9. To serve, scoop or shave frozen mixture into serving bowls.
  10. Garnish with watermelon wedges sprinkled with additional chili powder, if desired.
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