Serves 6 to 8
- 3/4 cup sugar
- 1 bottle Gruet rosé
- 1/4 cup dried roses
- 1 teaspoon rosewater
- 1 tablespoon fresh lime juice
- 1 teaspoon beet juice, optional (see instructions below)
In a saucepan, stir together sugar and 1 1/2 cups water. Bring to a boil over medium-high heat, stirring occasionally until sugar has completely dissolved. Once mixture has come to a boil, remove from heat, add roses, and let cool. When mixture has cooled completely, strain out roses and discard. Stir rosé, rosewater, and lime juice into the strained liquid. Add beet juice for eye-popping color— slice 1 red beet and add to pot of water; bring to a boil and cook for 5 minutes.
Pour into a large, shallow baking pan making about a 3/4 inch layer across the bottom of the pan. Cover with plastic- wrap and put it in the freezer. Every 30 minutes, take the granita out of the freezer and scrape it with a fork, paying particular attention to the sides of the dish as those will be the first to freeze. After about 3 hours, the granita will be ready to serve.
To serve, spoon granita into small chilled glasses or bowls and garnish with fresh or dried rose petals.