SPARKLING ROSÉ-BLUEBERRY FLOATS
Prep: 20 minutes Total Time: 3 hours 35 minutes
3 cups Blueberry Granita 1 pint purchased coconut gelato (2 cups) 2 Tbsp. honey 2 cups fresh blueberries 1 750-ml bottle sparkling rosé wine or club soda, chilled ½ cup very thinly sliced fresh basil leaves
Prepare and freeze Blueberry Granita.
Scoop granita and gelato into six 10- to 12-oz. glasses. Drizzle each with honey and top with blueberries. Pour rosé over each. Garnish with basil and serve immediately.
In a medium saucepan combine 1 cup water, ¾ cup sugar, and 2 tsp. lemon zest; bring just to boiling over medium heat, stirring to dissolve sugar. Remove from heat; transfer to a large bowl. Freeze 15 minutes. Meanwhile, puree 4 cups blueberries and 2 Tbsp. lemon juice in a food processor until nearly smooth. Strain puree through a fine-mesh sieve; discard solids. Stir puree and ½ cup sparkling rosé wine into cooled syrup (chill remaining wine until needed for floats). 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. Store in the freezer up to 3 months.
Number of Servings: 6