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Raspberry Rosé Granita

Raspberry Rosé GranitaDo you ever get a hankering for the nostalgic texture of the Hawaiian shaved ice you enjoyed as a child, but then also think, “Man, I would really like a glass of wine!”?  No? Just me?  Well, in the event you ever do have that craving, I have just the recipe for the occasion! This raspberry rosé granita is light, refreshing, and a perfect melt-in-your mouth poolside treat for adults.  I think that this would be lovely for a hot girl’s day in the sun, and can easily be prepared the day before, ensuring that you look like a complete domestic goddess!

Raspberry Rosé Granita
Author: My Modern Cookery
Prep time:
Total time:
Serves: about 3 cups
  • 1 1/2 cups fresh raspberries
  • 1 tbsp lemon juice
  • 2/3 cup hot water
  • 1/2 cup sugar
  • 2 cups rosé wine
  1. Stir first 3 ingredients in small bowl until sugar dissolves. Pour into blender and blend everything, including the wine, until smooth.
  2. Pour mixture into 13×9 nonstick metal cake pan. Freeze until icy around edges, about 30 minutes. Using a fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 30 minutes, for about 2 hours. Using the tines of your fork, scrape granita into flaky crystals. Cover tightly and freeze. When ready to serve, scrape granita into bowls and garnish with fresh raspberries. Serve icy cold!


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