Frozé Watermelon Granita

Servings: 4

Pairs With Santa Margherita Sparkling Rosé


  • 1 bottle Santa Margherita Sparkling Rosé

  • 1 quart watermelon-rosemary sorbet (store bought or recipe below)

  • 2 cups diced, seedless watermelon


  1. Spoon a scoop of sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon cubes.

  2. Pour the Santa Margherita Sparkling Rosé over the sorbet and melon.

  3. Garnish with mint. Serve immediately with a silver spoon.


Purchase sorbet from a gourmet market instead of making your own.

To make watermelon sorbet


  • 1 ½ cups granulated sugar

  • 1 cup water

  • 3 sprigs of rosemary

  • 3 pounds seedless watermelon cut into cubes (about 10 cups)

  • ½ cup lime juice

  • ¼ cup and 2 tablespoons tequila


  1. In a small saucepan bring the sugar, water, and rosemary to a boil. Remove it from the heat and let it cool to room temperature, then strain.

  2. Combine the rosemary syrup, watermelon, lime juice, and tequila in a blender and process until smooth. Strain through a fine-mesh sieve and refrigerate overnight.

  3. Freeze the sorbet “granita-style” by putting it in the freezer and stirring every hour for five hours.

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