- 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
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.
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.