We love how the crisp bubbly wine cuts the float's typical sweetness for a grown-up treat. It's pure summer celebration.
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.
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.