Rosé Strawberry Granita


#roséallday. It’s a thing, and totally appropriate since it’s Thursday, which means it’s almost Friday, which means it’s almost the weekend. So why not celebrate and be a little fancy and enjoy some rosé. Arm twisted yet? If not, then I think I might have something to change that. If you enjoy a little bubbly and are also in search of a fun summer dessert, look no further. I made this rosé granita a few weeks back and MY GOD it is delicious. I was looking through The Perfect Scoop and came across a champagne granite recipe. I immediately though this is happening…..with rosé. While I was making this I figured, why not go above and beyond and add a little strawberry syrup that I had left. The result was phenomenal. I added a few diced strawberries when I tested it and no surprise, it was great. I had my husband test it which he hesitantly agreed to do. He was pleasantly surprised, and questioned why I hadn’t shared its existence earlier. I mean why would I want to share it? I felt entitled to keeping this delicious dessert secret. But, the cat is out of the bag now. What I love about this recipe is the simplicity in making it. It requires no special equipment, just a bit of time. I will admit, the directions advise that you stir it up every 30 minutes or so after the first hour, to create the little crystals. Full disclosure, when I  made this, I popped it in the freezer and then gave my son a bath, got him ready for bed, snuggled……and completely forgot I had it in the freezer. It wasn’t until the next morning when I opened the freezer and though oh sh!t, I didn’t stir this! So, I took it out and started to shave a bit with a fork. It was perfectly fine. So really it’s a low fuss and super tasty treat.



  1. In a saucepan, heat the sugar and water. Whisk together and heat until the sugar is completely dissolved.
  2. Remove the saucepan from the heat and add in the rosé. Stir in the strawberry syrup. Place mixture in a freezer safe shallow container.
  3. Place the mixture in the freezer for an hour. Once the mixture begins to freeze, take a fork and rake the frozen parts near the edges to the middle. Check the mixture every 30 minutes after that, repeating the process until it's completely frozen.


This recipe is slightly adapted from David Lebovitz.

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