Raspberry granita rosé cocktails

raspberry granita rosé cocktails

Refreshing, sweet, icy cocktails!



Raspberry granita

  • 300ml (1 1/4 cup) water
  • 240g (1 cup) granulated sugar
  • 500g (3 1/4 cups | 18 oz) frozen raspberries (can use fresh)
  • 1 tablespoon fresh lemon juice (from 1/2 lemon)


  • 1 bottle (750ml) rosé
  • crushed ice
  • mint leaves
  • fresh or frozen raspberries
  • elderflower syrup (optional)


  1. First make the raspberry granita:
    Place water and sugar in a bowl and stir to combine. Let sit for about 15 minutes, stirring occasionally, until sugar completely dissolves. (You’ll see how the mixture turns from white to a more translucent color as the sugar granules disappear.)
  2. Meanwhile, place raspberries and lemon juice in a food processor. Add the sugar mixture and blend on high until completely smooth. Taste and add more sugar if needed.
  3. Pour into a shallow freezer-proof dish (I useda glass 2 quart Pyrex dish). Cover with plastic wrap and freeze until almost firm, stirring 3-4 times in the first two hours.
  4. Continue freezing granita for at least 3 more hours or overnight. Granita keeps for 3 days, keep it covered and frozen.
  5. To make cocktails:
    Take granita out of the freezer and scrape the surface with a fork to form crystals. Scoop granita into 4 glasses.
  6. Top with a small splash of elderflower syrup (optional), crushed ice, mint leaves and pour over the rosé. Add more ice if needed, a straw and raspberries for garnish. Serve immediately.


To make lighter cocktails you can use less rosé and add some sparkling water or even raspberry juice instead.