There are few things as refreshing as granita on a hot summers day to cool you down. But what if you could make this delicious summer cooler with a bottle of crisp, dry Rosé? Yes, now you can drink your wine and eat it too!
Granita is a semi-frozen dessert made from sugar, water and various flavourings. Originally from Sicily, it is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture. Although its texture varies from region to region, it is always different from that of ice cream, which is creamier, and from that of sorbet, which is more compact; this makes granita distinct and unique.
- 1 bottle of Lanzerac Dry Rosé
- 1/3 cup of sugar
- Pour the rosé into a shallow pan and add the sugar and whisk to dissolve the sugar.
- Place in the freezer for about 2 – 3 hours until the top and the edges are frozen.
- Scrape the ice crystals towards the centre of the pan.
- Repeat this every hour or so until completely frozen.
This granita is so soft it’s like biting into an ice cloud. It is so delicious you can enjoy this as a great end to your dinner or as a palate cleanser in between courses.
Recipe developed and image supplied by Elmarie Berry Good Food
Place your order for Lanzerac Dry Rose here