Featured Recipes

Berry-Rosé Granita

From Chef Christian Reynoso

Corto’s Chef-Developed Recipe Series

berry-rose granita


Serves 6-8

  • 1 pound mixed berries such as strawberries, blackberries, and raspberries
  • 1 cup dry, crisp rosé + more to taste
  • 1⁄2 cup sugar + more to taste
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 cup TRULY® 100% Extra Virgin Olive Oil
  • sprig of mint and fresh fruit for garnish (optional)

            This granita has an icy sweet tang from the berries that combines well with the suave richness of Corto’s TRULY® 100% Extra Virgin Olive Oil. This classic granita, with the booziness of rose wine, feels appropriate for late spring, summer or whenever you want a fun refresher.


            Add the berries, rosé, sugar, and salt to a food processor or blender and process until smooth. Taste and adjust for sweetness with more sugar or tartness with more wine, as needed.

            Pour the berry-rosé juice into a square 8x8x2 glass baking dish. Wrap with plastic then place flat in the freezer, covered until frozen, up to 6 hours (4 hours minimum).

            Take the frozen berry-rosé juice out of the freezer. Working quickly, (the ice will melt!) start scraping from the top end of the dish to the bottom by pressing a fork into the ice and pull towards yourself. Keep doing this until you’ve scraped all the way across. Turn the pan and repeat this process several more times until it starts to hit the bottom of the pan. There will be chunks at the bottom that should be mashed and broken into very small pieces. Drizzle the olive oil over the granita and place back in the freezer for 30 minutes.

            Fifteen minutes before you serve the granita, chill serving bowls in the freezer. When ready to serve, scrape the granita briefly again to break up the frozen olive oil and serve in the chilled bowls.