Get one step up on the Frozé trend with this Rosé Granita. This is an incredibly simple dish that will make you look super fancy when you whip it out for guests. It is light and just ever so slightly sweet, super flavorful while still being supremely fresh. That little hint of sweetness from the simple syrup is perfect with the crisp acid of the rosé and the herbal note of the basil. You can serve this as an appetizer or starter, as refreshing palate cleanser between coursers, or as a light dessert.
How to Pair it:
Because there was no actual cooking involved, the rosé will retain all of its alcohol content. So technically this could be your beverage unto itself. But maybe you want a little something more to go along with it too, in which case you should definitely pop open a bottle of bubbly, perhaps even a sparkling rosé? You might think a rosé would be the obvious choice for this but a sparkling wine is actually a great match because most sparkling have a higher sugar content and are able to pair better with slightly sweeter foods. In addition, and as a balance, to that sweetness they also have a great, bright acid finish to clear your palate, perfect for this palate-cleansing dish.
- 2 cups rosé (preferably one that is darker in color)
- ¼ cup simple syrup
- 2 tablespoons basil, finely chopped
- In a shallow, freezer proof baking dish combine the wine, simple syrup and basil. Stir to combine and then cover with plastic wrap.
- Place in the freezer and let it sit for an hour
- Then stir it with fork
- Continue to stir with a fork, about every 20 minutes for the next 2 hours.
- This will keep in the freezer for up to 2 weeks. The alcohol in the rosé will keep this from freezing completely so it will stay nice and flakey.