Recipe Background
Warm weather was made for floating! And there are so many fun, refreshing ways to do it... like rocking back and forth in the family boat at the lake, kickin' it on a noodle in the pool, or sip sippin' on some Boozy Summer Floats! Honestly, we recommend doing the first or second option with the third option in hand. This icy drink is such a tropical treat! With every sweet gulp, you'll get the full summer treatment from the waves of tart blueberry, the beachy coconut gelato, and a spritz of rosé fizz. Umm, yum! Floating around with the sun on your skin is about to get even better with some of these Boozy Summer Floats!
Warm weather was made for floating! And there are so many fun, refreshing ways to do it... like rocking back and forth in the family boat at the lake, kickin' it on a noodle in the pool, or sip sippin' on some Boozy Summer Floats! Honestly, we recommend doing the first or second option with the third option in hand. This icy drink is such a tropical treat! With every sweet gulp, you'll get the full summer treatment from the waves of tart blueberry, the beachy coconut gelato, and a spritz of rosé fizz. Umm, yum! Floating around with the sun on your skin is about to get even better with some of these Boozy Summer Floats!
Ingredients
For the blueberry granita:
- 1 cup water
- 3/4 cup granulated sugar
- 2 teaspoons lemon zest
- 6 cups fresh blueberries
- 2 tablespoons lemon juice
- 1/2 cup sparkling rosé wine
For the floats:
- 1 pint coconut gelato
- 2 tablespoons honey
- 2 cups fresh blueberries
- 1 (750-mililiter) bottle sparkling rosé wine chilled, can substitute club soda
- 1/2 cup fresh basil leaves very thinly sliced, for garnish
Directions
- In a medium saucepan over medium heat, bring the water, the sugar, and the lemon zest to a boil and cook, while stirring, until the sugar dissolves.
- Transfer the saucepan from the heat and pour the lemon syrup into a large bowl.
- Freeze the lemon syrup for 15 minutes.
- While the lemon syrup is freezing, add 6 cups of the blueberries, and the lemon juice to a food processor and purée until it is nearly smooth.
- Strain the blueberry purée through a fine mesh sieve and discard the solids.
- Stir the blueberry purée and 1/2 cup of the rosé into the lemon syrup.
- Pour the granita mixture into a 3-quart rectangular baking dish.
- Cover the dish and freeze for 1 hour.
- Scrape the sides of the dish with a fork.
- Cover the dish and freeze, scraping down the sides once more, until it is firm.
- When ready to serve, scoop the granita and the gelato into six 12-ounce glasses.
- Drizzle the glasses with the honey and sprinkle with the remaining blueberries.
- Pour the remaining rosé evenly over the blueberries.
- Garnish the glasses with the basil and serve immediately.
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