Get ready for your new favorite way to cool down this spring and summer with this incredibly Easy Peach Rosé Granita! This delightful frozen treat uses just three main ingredients – juicy peaches, your favorite rosé wine, and a touch of sugar – all blended together and frozen into a perfectly slushy, sophisticated adult dessert or drink. I absolutely adore making granitas like this Peach Rosé Granita when the weather gets warm, especially now in early May as peach season begins! It’s SO easy to make, looks beautiful, and tastes like pure sunshine.
Why You’ll Love This Peach Rosé Granita
- Super Easy (3 Ingredients!): It truly doesn’t get much simpler than blending and freezing.
- Incredibly Refreshing: The combination of frozen fruit and rosé creates the ultimate adult slushy.
- Perfect for Summer: A light, fruity, and elegant way to cool down on warm days.
- Highlights Fresh Peaches: A fantastic way to use ripe, juicy seasonal peaches.
- Versatile: Enjoy it as a light dessert, a fun cocktail, or a palate cleanser.
Ingredients for Peach Rosé Granita
Here’s what you’ll need to blend up this refreshing frozen treat. The full list with measurements is in the recipe card below.
Main Ingredients
- Peaches, peeled and diced (fresh or frozen) (Fruit)
- Rosé wine (dry rosé recommended) (Wine)
- Sugar (Sweetener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While the beauty of this Peach Rosé Granita lies in its simplicity, here are some variations:
- Different Fruit: Use strawberries, raspberries, mango, or watermelon instead of peaches. Adjust sugar based on fruit sweetness.
- Add Herbs: Blend in a few fresh mint or basil leaves along with the peaches for an herbaceous note.
- Make it Non-Alcoholic: Substitute the rosé wine with white grape juice, peach nectar, or even a floral tea like hibiscus, for a delicious family-friendly granita.
- Citrus Kick: Add a tablespoon of fresh lemon or lime juice to the blender for extra tang.
- Different Sweetener: Use honey or agave nectar instead of granulated sugar (you might need slightly less).
How to Make Peach Rosé Granita
Making this delightful Peach Rosé Granita is unbelievably simple:
Blend the Mixture
- In my blender, I combine the peeled and diced peaches, the rosé wine, and the sugar. (If using frozen peaches, the mixture will already be quite cold!)
- I blend on high speed until the mixture is completely smooth.
Freeze and Scrape
- I pour the smooth peach-rosé mixture into a glass 8×8 inch baking dish (or any similar freezer-safe baking dish close to that size). A shallow dish helps it freeze faster.
- I cover the dish with plastic wrap, pressing it down slightly onto the surface of the liquid if possible to prevent ice crystals.
- I place the dish in the freezer for at least 8 hours, or preferably overnight, until completely frozen solid.
- Once the mixture is fully frozen, I remove it from the freezer.
- Using a sturdy fork, I scrape the surface of the frozen mixture to create light, fluffy “slush” or icy crystals. I continue scraping until the entire granita is fluffy.
Serve
- Scoop into glasses or bowls
- Serve immediately!
Tips and Tricks for the BEST Granita
Here are my secrets for making the perfect Peach Rosé Granita:
- Use Ripe Peaches: For the best, most intense peach flavor, use ripe, fragrant peaches. Frozen peaches also work wonderfully and can reduce initial freezing time.
- Dry Rosé is Best: A dry rosé wine balances the sweetness of the peaches and sugar. Avoid very sweet rosé wines unless you reduce the added sugar.
- Shallow Dish for Freezing: A shallow dish helps the mixture freeze more evenly and makes scraping easier. Metal pans also freeze faster than glass.
- Scraping is Key: The scraping process creates the signature light, icy texture of a granita. Don’t just let it freeze into a solid block and try to chip it! If it freezes too hard, let it sit at room temp for 5-10 minutes before scraping.
- Adjust Sweetness: Taste the blended mixture before freezing. If your peaches are very sweet, you might need less sugar. If they are tart, you might want a little more.
How to Serve
This Peach Rosé Granita is best served immediately after scraping, while it’s light and icy! Enjoy it:
- In Chilled Glasses or Bowls: Scoop the fluffy granita into pretty, pre-chilled glasses or small bowls.
- As a Light Dessert: A perfect refreshing end to a spring or summer meal.
- As a Boozy Slushy/Cocktail: A fun and elegant adult beverage for parties or patio sipping.
- Palate Cleanser: Serve small portions between courses at a dinner party.
- Garnished (Optional): Top with a fresh peach slice, a small mint sprig, or a raspberry.
Make Ahead and Storage
Granita is designed to be made ahead and stored in the freezer!
- Make Ahead: Prepare the granita completely (blend, freeze, and do an initial scrape if desired) up to a week in advance.
- Storage: Store the Peach Rosé Granita covered tightly in its freezer-safe container in the freezer.
- Serving from Stored: Before serving, if it has frozen very solid, let it sit at room temperature for 5-10 minutes to soften slightly, then re-scrape with a fork to fluff it up again.
FAQs about Peach Rosé Granita
- Can I use frozen peaches?
- Yes! Frozen peaches work perfectly and can even help the granita freeze a bit faster initially. No need to thaw them before blending.
- What kind of rosé wine should I use?
- A dry, crisp rosé is generally best to balance the sweetness of the peaches and sugar. Rosé wines from Provence (France) or those made from Grenache or Pinot Noir grapes are often good choices.
- Can I make this without an ice cream maker?
- Absolutely! This Peach Rosé Granita recipe is specifically designed to be made without an ice cream maker, relying on the simple freeze-and-scrape method with a fork.
Enjoy this incredibly easy, refreshing, and sophisticated Peach Rosé Granita! It’s the perfect 3-ingredient frozen treat.
Print
Peach Rosé Granita
- Prep Time: 10 minutes
- Freese Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 4 1x
- Category: Dessert, Drinks, Granita, Frozen Dessert
- Cuisine: American, Italian-Inspired
Description
Ingredients
Scale
- 4 ripe peaches, peeled, pitted, and diced
- 3/4 cup dry rosé wine (chilled recommended)
- 3 tablespoons granulated sugar (or adjust to taste)
- Optional Garnish: Fresh mint sprig or small peach slice
Instructions
- Prepare Peaches: Peel, pit, and dice the ripe peaches.
- Blend Mixture: Combine the diced peaches, rosé wine, and granulated sugar in a blender. Blend on high speed until the mixture is completely smooth.
- Freeze (Initial): Pour the blended mixture into an 8×8-inch glass baking dish (or any similar shallow freezer-safe dish). Cover the dish tightly with plastic wrap. Place in the freezer.
- Freeze and Scrape: Freeze for at least 8 hours, or preferably overnight, until completely solid.
- Create Granita: Once fully frozen, remove the dish from the freezer. Use a sturdy fork to scrape the surface of the frozen mixture, creating light, fluffy ice crystals or “slush.” Continue scraping until the entire mixture has been flaked.
- Serve: Scoop the granita into chilled glasses or bowls. Serve immediately. Garnish with a fresh mint sprig or a small peach slice, if desired.
Notes
- Peaches: Use ripe, sweet peaches for the best flavor. Fresh peaches are ideal. If using frozen peaches, you may need slightly less initial freezing time before scraping, or you can blend them directly if your blender is powerful enough (the texture might be slightly different than traditional granita method).
- Rosé Wine: A dry rosé is recommended to balance the sweetness of the peaches and sugar.
- Sweetness: Adjust the amount of sugar based on the sweetness of your peaches and your personal preference. You can also substitute honey or agave nectar.
- Freezing Vessel: A shallow dish (like an 8×8 glass pan) allows the mixture to freeze more evenly and makes scraping easier.
- Scraping: Scraping the frozen mixture is what creates the characteristic light, icy texture of a granita. If it becomes too hard to scrape, let it sit at room temperature for a few minutes to soften slightly.
- Storage: Leftover granita can be stored covered in the freezer for up to a week, though it may become very hard. Re-scrape before serving if needed.