On the Gulf Coast, we get a beautiful (albeit short) spring before cool mornings and dazzling sunshine yield to the searing, unrelenting heat of summer. If you’ve never experienced July in Mobile (or New Orleans, or Tallahassee, or some other as-south-as-you-can-go-before-you-hit-water city), imagine going into the sauna at the spa and not being able to leave, even when your eyelashes start to sweat. A few things help us survive the onslaught of buggy, muggy 95-degree evenings: our gorgeous beaches, front porches (friends mandatory), air conditioning, and delightfully fresh and crisp wine like rosé and vinho verde.
I had a half bottle of rosé in my wine fridge (I know, I know, the horror of leftover wine. My husband generally won’t drink white or pink wines, and the struggle is real). Les Hauts Plateaux is a fruity, easy-to-drink rosé from Provence, and at between $9.99 and $11.99 a bottle, it’s a steal. It’s such a steal that I felt zero guilt about mixing it with lemon juice and simple syrup and tossing it in the freezer.
I love granitas. They’re refreshing and cool and delightfully icy on the tongue. They’re essentially the perfect summer dessert. You can flavor them in myriad ways, so their potential is practically infinite. One of my favorite combinations is watermelon and basil, but today’s is a little more high-octane. I needed to use up some blackberries, which turned out perfectly because they lent more color to the granita, a gorgeous blushing pink. Just in time for National Rosé Day (always the second Saturday in June) tomorrow, this is an easy, different, and delicious way to enjoy rosé.