Chili-Spiced Watermelon Rosé Granita

Sponsored by McCormick Canada

This unique Chili-Spiced Watermelon Rosé Granita spices you up and cools you down with its perfect blend of watermelon, rosé wine sweetness and a hint of heat from Club House Crushed Red Pepper, Club House Ground Ancho Chili Pepper, and Club House Chili Powder. If you’re not quite ready for this season’s cooler temperatures, then you’ve found yourself the perfect fall cocktail.


Chamoy Sauce

1 cup Apricot jam
1/4 fresh lime juice
2 tsp Club House Crushed Red Pepper
1 tsp Club House Ground Ancho Chili Pepper
1 tsp salt

Watermelon Granita

4 cups cubed seedless watermelon
2 cups dry rosé wine
1/2 cup chamoy sauce
1/4 cup fresh lime juice
1/2 tsp Club House Chili Powder
1/2 salt

Chef’s 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.


For the chamoy sauce, place all ingredients in blender container, cover, and blend on medium speed until smooth. Store in covered container in refrigerator up to five days. (Makes enough chamoy sauce for two batches of Watermelon Granita.)

For the Chamoy Watermelon Granita, place all ingredients in blender container, cover, and blend on high until very smooth.

Pour mixture into large freezer-safe container (about 13×9-inch (33×23-cm) size), cover with plastic wrap, and freeze for 3 to 4 hours, stirring and scraping mixture every 30 to 45 minutes to create a fluffy, shaved ice texture.

To serve, scoop or shave frozen mixture into serving bowls. Garnish with watermelon wedges sprinkled with additional chili powder, if desired.