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Watermelon Granita
  1. Puree the watermelon in a blender or food processor or chop it finely and push it through a metal sieve. Heat the sugar, lemon juice and water in a saucepan over medium heat until the sugar has just dissolved to make a syrup. Add the watermelon and alcohol if using and stir well.
  2. Pour into a container that fits in the freezer, but the juice should be no deeper than 3cm. This allows the granita to freeze quickly and break up easily. Put in the freezer and leave overnight.
  3. Take the granita out of the freezer and using a fork, rake over the granita so that it becomes crystal like and fluffy looking. Place back in the freezer and leave to chill for at least another 2 hours to solidify.
  4. Serve in pre-chilled bowls, scattered with edible flowers with a sweet biscuit. Perfect for refreshing the palate.
Recipe Notes


• This is a great colour and if you ever find yourself with a large watermelon to use up this is a perfect recipe for getting rid of some of it.

• Granitas are a great pudding in the hot months, very refreshing, but unlike ice-creams and sorbets, you don’t need an ice-cream maker to make them.

Recipe by Sophie Braimbridge

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