Watermelon Granita and Rosé Slushie

This super simple, frozen watermelon and rosé slushie is all you need this summer. Fresh watermelon and basil granita is topped with dry rosé wine to make a fruity and refreshing cocktail.

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The other day, I got home from yoga to an “excessive heat warning” in our area. Coming from Florida, I’ve never been pre-warned about excessive heat, but boy it was sweltering. I opened our balcony door only to be greeted by a wave of hot, humid air that I am pretty sure came straight from the Amazon rainforest. It was toasty. And it made me want something bright and refreshing, like this cute little watermelon granita and rosé slushie.

Now, I’m not usually a slushie girl. I have never been a fan of that blended ice texture (frappucinos have never been my cup of tea…or coffee), but granita is a whole different story. Granita is an ice-y Sicilian dessert, made of simply sugar, water, and fruit. It’s fluffier in texture than a sno-cone, but a little icier than Italian ice and it is perfect for slushie-ing.

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how to make homemade granita

Granita is pretty simple and can be made with basically any fruit. I really like using watermelon since I’m always trying to find ways to use it up before it goes bad.

First, we make a simple syrup. Equal parts sugar and water are simmered together with a handful of fresh basil because it’s summertime, baby! Once the sugar is dissolved, remove the syrup from the heat and let it cool completely before straining out the basil leaves. Then place a bunch of cubed watermelon into a high-speed blender, along with the basil syrup, and some salt. Blend it until it’s super smooth and pour it into a flat baking dish. The granita goes into the freezer for a total of 3-4 hours. Every 30 minutes, take the granita out and use a fork to scrape and fluff the granita, making sure to get all of the sides and edges. This process prevents large ice crystals from forming, giving a softer texture. Repeat this until the granita is completely frozen, then scoop it into glasses and top with enough rosé to reach that perfect slushie consistency.

other ways to use granita

This recipe, like most granita recipes, makes quite a large amount. Granita is frozen, so it will hold a long time in the freezer and keep your fruit from going bad and it can be used a variety of applications outside of slushies. Here are a few ideas!

  • Use it for fancy plated desserts: One of my very favorite plated desserts consisted of a little olive oil cake, a creamy anglaise sauce, granita, and a bunch of fresh fruit. You can elevate pretty much any dessert with a forkful of granita.

  • Serve it with ice cream: You can do a little ice cream/Italian ice-style layering situation with vanilla ice cream and fruit granita. Creamy and delicious!

  • Eat it by itself: In Sicily, granita is often served as palate cleanser between courses, or even eaten for breakfast. I could possibly get behind the idea of starting my day with dessert and cappuccino.

Yield: makes one 9x13 baking dish of granita, about 1 quart
Author: Anna Ramiz
Watermelon Granita and Rosé Slushie

Watermelon Granita and Rosé Slushie

Prep time: 15 MinCook time: 5 MinInactive time: 4 HourTotal time: 4 H & 20 M
This super simple, frozen watermelon and rosé slushie is all you need this summer. Fresh watermelon and basil granita is topped with dry rosé wine to make a fruity and refreshing cocktail.

Ingredients

  • 100 g (1/2 cup) granulated sugar
  • 100 g water
  • 1/2 cup basil leaves
  • 9 cups watermelon, cubed
  • 1/2 tsp kosher salt
  • dry rosé wine

Instructions

  1. In a small saucepan, combine sugar, water, and basil leaves. Bring to a boil, and simmer for about 5 minutes, until fragrant and sugar has completely dissolved. Remove from heat and let cool completely before straining out the basil leaves.
  2. Place watermelon, basil syrup, and salt in a high speed blender. Blend until smooth. Pour the watermelon juice into a 9x13 sized baking dish and place in the freezer.
  3. Use a fork to scrape and break up the granita as it freezes every 30 minutes or so over the course of 3-4 hours. Granita is ready when it is completely frozen, flaky and fluffy in texture.
  4. To make the slushees, fill a glass with watermelon granita. Pour chilled rosé over the granita and enjoy!

Notes:

If you want to leave the basil out of this, you can use the same ratios to make a plain simple syrup instead. You can also substitute another herb if that floats your boat.

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Grapefruit and Thyme Vermouth Spritz

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I’m working on a new e-book and crossing my fingers that it will be ready for summer. I’ll give you a little hint…there are cocktails involved. :) Cocktails are the most fun and they make me feel like sitting on the back porch in the sun with friends. This one especially.

In the fall of 2019, I became a vermouth-drinker. Before that, vermouth was simply something that my dad bought every December to mix into his holiday martini. It then sat untouched on my liquor shelf until the next holiday martini go-around. Then I went to Spain and discovered that vermouth is a very fun, very delicious spirit that deserves so much more of our attention. We spent a week in Barcelona, eating fat anchovies atop barstools in tiny, hundred-year old restaurants where vermouth is a big thing. In fact, during Spain’s “happy hour”, vermouth is the drink of choice for locals. And it’s good.

A little later that year, I found myself sipping vermouth and campari on my cousin’s front porch and channeling my inner Spaniard and I was completely sold. We drink vermouth now and we’ve never looked back.

let’s talk about vermouth

If I’m being honest, I am still not a vermouth whiz, so all my knowledge comes from internet research and my friends who happen to be liquor experts. Vermouth is a fortified wine. This means it’s wine distilled with a neutral alcohol and flavored with botanicals, like flowers, herbs, spices, and citrus. Vermouth varieties are a vast range, from dry to sweet, white to red, so there’s a lot of experimentation and exploration awaiting us in the world of vermouth.

I’ve said it before on the blog, but I highly encourage you to find a local wine (or spirits store), go there often, and make friends with the people who run it. They will be invaluable to you when trying something new and stretching out of your comfort zone. (My wine guy, JP, knows me better than I know myself when it comes to wine selection and he never steers me wrong.)

If you’re like me (read: not rich), dropping a ton of money on a bottle of liquor that you aren’t sure about yet can be nerve-wracking. So don’t do it. I recommend going to your local spot and telling your knowledgeable spirits connoisseur that a random blog lady said you should try vermouth. Ask them to help you find something that: 1) would be great for both mixing and enjoying on the rocks, 2) that comes from Spain or Italy or France, and 3) won’t break the bank. I’m sure that they will be able to help you find something great. I’m currently drinking a sweet, white vermouth from Italy with lots of floral notes and it’s excellent (especially in this cocktail).

to make the cocktail

This grapefruit thyme vermouth spritz is simple, floral, and a great way to celebrate spring. Thyme simple syrup is made by simmering fresh thyme sprigs with sugar and water. Then, you mix it with freshly squeezed grapefruit juice, your brand new bottle of vermouth, and top it off with something sparkly of your choice. It’s bright and light and perfect for those warm backyard afternoons.

Yield: makes one drink
Author: Anna Ramiz
Grapefruit Thyme Vermouth Spritz

Grapefruit Thyme Vermouth Spritz

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
This refreshing, bubbly cocktail is the perfect spring sipper filled with grapefruit juice, thyme syrup, vermouth and sparkling water.

Ingredients

for the thyme syrup
  • 1/2 cup sugar
  • 1/2 cup water
  • 4 sprigs fresh thyme
for the cocktails
  • 1 1/2 oz sweet white vermouth
  • 1 1/2 oz grapefruit juice
  • 1/2 oz thyme simple syrup
  • Topo Chico or other sparkling water

Instructions

  1. To make the thyme syrup: Combine sugar, water, and thyme sprigs in a small saucepan. Bring mixture to a boil and cook for about 5 minutes, until sugar has completely dissolved. Strain out thyme sprigs and cool completely. Transfer to a jar and store in the refrigerator for up to a week.
  2. To make the cocktails: In a glass filled with ice, stir together vermouth, grapefruit juice, and thyme syrup. Top with sparkling water and garnish with fresh thyme sprigs.
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My Favorite Thanksgiving Recipes

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Forget the turkey and stuffing! Leave the mashed potatoes to someone else! I’m sharing some of my very favorite appetizers, breads, desserts, and cocktails to add a creative touch to your Thanksgiving dinner. These are perfect if you’re searching for a dish to bring to a friend’s house or just looking for something fun to bake at home.

Appetizers

a fall mediterranean snacking board

a fall mediterranean snacking board

holiday charcuterie board how-to

holiday charcuterie board how-to

What is a holiday celebration without a good charcuterie board? Simple and stunning, they are always a crowd-pleaser whether you’re sharing with friends or just having dinner for one.

Fall Mediterranean Snacking Board: The best part of this board is the dips. So. Many. Dips. Paired with pita for scooping, a few fun cheeses, and fruit to round the whole thing out.

A Holiday Charcuterie Board How-To: A step-by-step guide (map included) for building your own, very classic charcuterie and cheese plate with lots of tips on how to customize and make it your very own.

Breads

focaccia

focaccia

my favorite everyday challah

my favorite everyday challah

spiced scallion semolina bread

spiced scallion semolina bread

briolata: sicilian-style sausage bread

briolata: sicilian-style sausage bread

Focaccia: I will never ever get tired of telling you to make focaccia. This is the easiest (and most delicious) bread in the world. Stir it together before you go to bed, wake up, stretch it out, let it rest, and bake it. That’s it.

My Everyday Challah: Challah is a great complement to any meal and the fun braiding is sure to impress everyone at your table. It can be made in one day, can be topped with all sorts of fun things, and is exceptionally delicious leftover, toasted with lots of butter.

Spiced Scallion Semolina Bread: This is also a same-day bread, filled with caramelized scallions and toasted spices. Leave the stuffing at home and bring this bread instead.

Briolata: There is nothing that says “holidays” to me like Briolata. It is the most famous family recipe and it’s been a part of every family gathering I can remember. A thick, Italian bread dough is filled with roasted garlic, Italian sausage, and lots of freshly-cracked black pepper.

Desserts

roasted squash pie

roasted squash pie

buckwheat and black plum crumble

buckwheat and black plum crumble

french apple torte

french apple torte

hawaij snickerdoodles

hawaij snickerdoodles

Roasted Squash Pie with Brown Sugar Cinnamon Bavarian Cream and Candied Pecans: This is the fancy version of your traditional pumpkin pie. Roasted squash subbed for pumpkin, a cinnamon-y Bavarian cream takes the place of whipped cream, and the whole thing gets topped with candied pecans. If you want to show off your baking skills, this one is for you!

Buckwheat and Black Plum Crumble: This is your very easy, very high reward Thanksgiving dessert. Make a big batch of crumble topping and sub the plums for any fruit you have laying around. Bake the whole thing until bubbly and serve with lots of vanilla ice cream.

French Apple Torte: If you aren’t interested in pie, may I persuade you with cake. This torte is very light, very easy, and the apples on top give it a very fancy feel. 10/10 would recommend.

Hawaij Snickerdoodles: These are for those people who put their Christmas tree up on November 1st. The Hawaij spice has a very autumnal feel that can easily transition into Christmas if that feels like you. And cookies are always a crowd pleaser.

Drinks

pomegranate sage french 75

pomegranate sage french 75

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lavender hot chocolate

Pomegranate Sage French 75: This cocktail has bright, fruity flavors, earthy herbal components, gin, and Champagne. What more do we need? It’s a drink that can take from Thanksgiving all the way into the New Year.

Lavender Hot Chocolate: My favorite hot chocolate is thick and rich, made on the stove top with lots of homemade whipped cream. This one has lavender buds steeped into it for a fun and floral flavor and feels like being wrapped in a big warm blanket.