Chili Spiced Watermelon Rosé Granita

Chamoy sauce, traditionally a condiment from Mexico, brings a sweet, delicate heat to this watermelon and rosé granita. Quickly blended together, frozen and then shaved into serving bowls, it’s a perfectly refreshing, icy, fruity, low-alcohol cocktail to beat the heat.

15 min


  • Chamoy Sauce
  • 1 cup (250 mililiter) apricot jam
  • 1/4 cup (60 mililiter) fresh lime juice
  • 2 teaspoons (10 mililiter) CLUB HOUSE CRUSHED RED PEPPER
  • 1 teaspoon (5 mililiter) Chili Pepper Ancho
  • 1 teaspoon (5 mililiter) salt
  • Watermelon Granita
  • 4 cups (1 liter) cubed seedless watermelon
  • 2 cups (500 mililiters) dry rosé wine
  • 1/2 cup (125 mililiter) Chamoy Sauce
  • 1/4 cup (60 mililiters) fresh lime juice
  • 1/2 teaspoons (10 mililiter) Chili Powder
  • 1/2 teaspoon (2 mililiters) salt


  • 1 For the Chamoy Sauce, place all ingredients in blender container; cover. Blend on medium speed until smooth. Store in covered container in refrigerator up to 5 days. (Makes enough Chamoy Sauce for 2 batches of Watermelon Granita.)
  • 2 For the Chamoy Watermelon Granita, place all ingredients in blender container; cover. Blend on high until very smooth.
  • 3 Pour mixture into large freezer-safe container (about 13x9-inch (33x23-cm) size). Cover with plastic wrap. Freeze 3 to 4 hours, stirring and scraping mixture every 30 to 45 minutes to create a fluffy, shaved ice texture.
  • 4 To serve, scoop or shave frozen mixture into serving bowls. Garnish with watermelon wedges sprinkled with additional chili powder, if desired.
  • 5 Test Kitchen Tips:
    •Scoop frozen Granita into drinking glass and let stand about 10 minutes to partially melt. Stir and serve as a refreshing ice-cold drink.
    •For a mocktail version, substitute pink lemonade or grapefruit juice in place of the rosé.


(per Serving)

Nutrition information coming soon.