Directions

1. In a large saucepan, combine sliced peaches, water, and granulated sugar. Cook over medium heat, stirring occasionally, until the peaches soften and release their juices.
2. Bring to a simmer for 5 minutes, then remove from heat and let cool slightly.
3. Puree the cooled peach mixture in a blender until smooth. Strain the puree through a fine-mesh sieve to remove any remaining peach fibers.
4. Stir in the chilled sparkling rosé wine and lemon juice. Pour the mixture into a 9x13 inch baking dish or a shallow container and freeze for at least 4 hours, or until frozen solid.
5. Using a fork, scrape the frozen granita into a coarse, icy texture. Divide the granita evenly among 10 serving glasses.
6. Top each serving with an additional ¼ cup of chilled sparkling rosé wine (adjust as needed).
7. Garnish with edible flowers (optional) for a touch of elegance.