Summer Rosé Granita

Learn more about everyone’s favorite blushing beverage and find your new favorite sipper at Oliver’s! Martin Ray’s Rosé of Pinot Noir is an ideal summer sipper, which is why is goes so beautifully with the flavors of this summer granita! Enjoy it as a light dessert, or serve it between courses as a refreshing palate cleanser.


  • Serves: 4-6 servings
  • Prep Time: 25-30 minutes
  • Cook Time: about 3 hours


  • 1 (750ml) bottle Martin Ray Rosé Wine
  • 2 c. Fresh/Seedless Watermelon Cubes
  • 1/4 c. Fresh Lemon Juice
  • 1/2 c. Sugar
  • 3 sprigs Fresh Mint, bruised


  1. Combine sugar with 1/2 cup water in a saucepan on medium heat, stirring until dissolved. Bring syrup to a simmer, and add mint sprigs; simmer for 5 for 6 minutes, then remove from heat. Steep syrup until cooled, about 20 to 30 minutes, then remove mint and discard.

  2. Combine wine, watermelon cubes, lemon juice, and about half of syrup in a blender or food processor. Puree until smooth, then strain into a 9x13 inch dish. Place mixture in freezer to set for about 3 hours, breaking up ice crystals every 20 to 30 minutes with a fork. Serve when granita is slushy and frozen; great as a light dessert or as a palate cleanser between courses.

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