15m
PREP TIME
188
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- Chamoy Sauce
- 1 cup apricot jam
- 1/4 cup fresh lime juice
- 2 teaspoons McCormick® Crushed Red Pepper
- 1 teaspoon McCormick Gourmet™ Ancho Chile Pepper
- 1 teaspoon sea salt from McCormick® Sea Salt Grinder
- 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 teaspoon McCormick® Chili Powder
- 1/2 teaspoon sea salt from McCormick® Sea Salt Grinder
INSTRUCTIONS
- 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 size). Cover with plastic wrap. Freeze 3 to 4 hours, stirring and scraping mixture with a fork 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 melt. Stir and serve as a refreshing icy drink.
•For a mocktail version, substitute pink lemonade or grapefruit juice in place of the rosé.
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