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Ruby Rosé Granita

Summer is on its way and this sensuous delight should be on the menu.

As happens every spring, “Rosé season” has been officially announced. Whatever that means. Our rosé available throughout the entire year, although it is often labeled purely a spring or early summer sipper.

The wine and the recipe below are delicious any time of year and are beautiful companions for the holidays, a New Years Eve celebration or to show your perfect Valentine a bit of love.

While this recipe is not a “true” granita, it will delight your senses and dance in your mouth. It’s simple enough to whip up for girls night, Sunday Brunch, Mother’s Day or front porch sipping to chill the summer heat. Invite your neighbors, they will love you.They may never leave. Enjoy!

Experiment! Try Raspberries or a different fruit, remembering to strain out seeds and other solids.

Ruby Rosé Granita

 

Serves 4 – 6

Ingredients

  • 1 750-ml bottle of Ruby Magdalena Vineyards Rosé of Garnacha, Rosé
  • 1/2 C Sugar
  • 8 ounces Strawberries, hulled and quartered
  • 2 1/2 ounces fresh lemon juice
  • 1/2 C Water
  • 1 1/2 C Crushed Ice

Method

  1. Pour rosé into a 9 x 13 sheet pan and freeze for about 6 hours.
  2. In medium sauce pan, bring sugar and 1/2 of water to a boil. Cook, stirring constantly until sugar dissolves. Add strawberries, remove from heat and set aside for about 30 mins.
  3. Strain strawberry mixture through a fine mesh sieve into a small bowl, careful not to press solids through. Cover and chill til cold, about 30 minutes.
  4. Scrape rosé into blender and add lemon juice, 3 1/2 ounces of strawberry syrup and 1 C crushed ice. Pureé until smooth.
  5. Put entire blender/jar in freezer for about 25-35 minutes. Blend again before serving.


Our Rosé of Garnacha is an award-winning rosé with aromas of strawberry, raspberry and white peach. Subtle fruitiness and a pleasant balance of light sweetness to crisp acidity makes this an approachable wine. 


This recipe originally appeared on basil & salt

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