Recipes & Cooking Drinks Sparkling Rosé Blueberry Floats 5.0 (1) 1 Review We love how the crisp bubbly wine cuts the float's typical sweetness for a grown-up treat. It's pure summer celebration. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 8, 2022 Rate PRINT Share Close Photo: Andy Lyons Hands On Time: 20 mins Total Time: 3 hrs 35 mins Servings: 6 Ingredients 3 cup recipe Blueberry Granita 1 pint purchased coconut gelato (2 cups) 2 tablespoon honey 2 cup fresh blueberries 1 750-ml bottle sparkling rosé or club soda, chilled ½ cup very thinly sliced fresh basil leaves Blueberry Granita 1 cup water ¾ cup granulated sugar 2 teaspoon lemon zest 6 cup fresh blueberries 2 tablespoon lemon juice ½ cup sparkling rose wine Directions Prepare and freeze Blueberry Granita. Scoop granita and gelato into six 10- to 12-oz. glasses. Top each with a drizzle of honey and some blueberries. Pour rosé over each. Garnish with basil and serve immediately. Blueberry Granita In a medium saucepan bring water, sugar, and lemon zest just to boiling over medium heat, stirring to dissolve sugar. Remove from heat; transfer to a large bowl. Freeze for 15 minutes. Meanwhile, puree 4 cups of the blueberries and lemon juice in a food processor until nearly smooth. Strain berry puree through a fine mesh sieve; discard solids. Stir blueberry puree and 1/2 cup rose into syrup (chill remaining rose until needed). Pour mixture into a 3-quart rectangular baking dish. Cover and freeze for 1 hour. Scrape sides with a fork. Cover and freeze for 2 hours more or until firm, scraping down sides once. Store in freezer for up to 3 months. Rate It Print