Sparkling Rose Blueberry Floats
- 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 rose 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.