prep 30 minutes freeze 3 hours 15 minutes
- 1 lemon
- 1 cup water
- ¾ cup sugar
- 6 cups fresh blueberries
- 1 bottle sparkling rosé, chilled
- 1 pint coconut gelato
- Honey
- Fresh basil leaves
1. Remove 2 tsp. zest and squeeze 2 Tbsp. juice from lemon. In a medium saucepan combine lemon zest, the water, and sugar. Bring just to boiling over medium heat, stirring to dissolve sugar. Remove from heat; transfer to a large bowl. Freeze syrup 15 minutes.
2. Meanwhile, in a food processor combine 4 cups of the blueberries and the lemon juice. Process until nearly smooth. Strain blueberry puree through a fine-mesh sieve; discard pulp. Stir puree and ½ cup of the rosé into syrup (chill remaining rosé until needed). Pour mixture into a 3-qt. rectangular baking dish. Cover and freeze 1 hour. Scrape sides with a fork. Cover and freeze 2 hours more or until firm, scraping down sides once.
3. For floats, scoop coconut gelato into six 10- to 12-oz. glasses. Top each with a squeeze of honey and some of the remaining blueberries. Add a few scoops of blueberry granita to each and pour rosé over each. Top each with basil, and, if desired, a blueberry.
number of servings 6
per serving 368 cal., 6 g fat (4 g sat. fat), 20 mg chol., 42 mg sodium, 58 g carb., 3 g fiber, 52 g sugars, 3 g pro.
MAKE AHEAD
Prepare as directed through Step 2. Cover with plastic wrap then heavy foil. Freeze up to 1 month.