Browse All Recipes

White nectarine and rosé granita

So summery, so refreshing.

By Emma Knowles
  • Serves 8
  • Print
White nectarine granita


  • 800 gm white nectarines, stones removed, coarsely chopped (about 10)
  • 310 ml sugar syrup (see note) (1¼ cups)
  • 60 ml orange juice (¼ cup)
  • 185 ml sparkling rosé, plus extra to serve (¾ cup)


  • 1
    Process nectarines, sugar syrup and orange juice in a food processor until smooth. Stir in rosé, pour into a container and freeze for 6 hours or until frozen. Using a fork, scrape into flakes and spoon into serving bowls. Pour over extra sparkling rosé if desired.


Note To make sugar syrup, combine an equal quantity of sugar and water in a saucepan and boil for 1 minute. One cup each of sugar and water will make 1½ cups sugar syrup which will keep indefinitely refrigerated in a sterile container.