Sweet strawberries and crisp rosé are a delicious match in this granita recipe. No special equipment necessary, just freeze and scrape with a fork. And don't be tempted to increase the amount of wine--too much alcohol will prevent it from freezing.
Combine strawberries, rosé, sugar and salt in a blender or food processor. Blend until smooth. Pour the mixture into an 8-inch-square metal pan and cover with plastic wrap.
Place the pan on a level spot in the freezer and freeze for at least 12 hours and up to 1 day.
To serve, scrape the surface with a fork to break up into slushy crystals. Serve in chilled glasses with strawberries, if desired.
To make ahead: Freeze for up to 1 week. Scrape into crystals again, if necessary, before serving.
Equipment: 8-inch-square metal pan
1/2 fruit, 1/2 other carbohydrate