Watermelon Granita Recipe
Summer’s making a grand comeback today, with the mercury soaring to a toasty 30°C! I’m soaking up every sunny moment, hoping this gorgeous weather lingers a bit longer.
Lately, I’ve been riding a melon wave—obsessed, really. Ever since I whipped up a Cantaloupe Gazpacho, I’ve been devouring melons in every form, from slices of sweet watermelon to refreshing salads. There’s just something about that natural juiciness that screams summer.
But today, I’ve taken it up a notch with one of my all-time favourite summer treats—watermelon granita! Honestly, I’ve been selfishly enjoying it all to myself because my other half is more of an ice cream and sorbet enthusiast. No complaints here, though—I’m savouring every icy, fruity mouthful!
What’s Granita?
Granita hails from sunny Sicily and is the ultimate frozen treat. It’s a dreamy mix of sugar, fruit (or other flavourings), and water. The magic lies in its slightly coarse, crystalline texture, achieved by scraping or shaving as it freezes. Unlike the silky smoothness of a sorbet, granita offers a light, crunchy bite that’s oh-so-refreshing.
Why Watermelon?
Watermelon is practically made for granita—it’s naturally juicy and sweet, requiring minimal added water. I adjust the sugar depending on how sweet the watermelon is (a taste test is essential here—purely for quality control, of course!). A squeeze of lemon juice gives it a zesty twist, elevating the flavour to a whole new level.
Pro tip: Opt for seedless watermelon if you can. If not, brace yourself for the tedious but oh-so-rewarding task of removing every seed. It’s a bit of a faff, but trust me, the silky-smooth texture is worth it. And hey, consider that your justification for treating yourself to an extra-large portion—hard work deserves a reward, right? 😉
Why Granita Over Ice Cream?
As much as I love ice cream, there’s something about granita that feels lighter and more refreshing—perfect for scorching summer days like this. It’s easy to make, requires no fancy equipment, and is basically summer in a bowl.
So, what are you waiting for? Grab that watermelon and a lemon, and treat yourself to this gloriously simple, ultra-refreshing dessert. You’ll thank me later—promise! 🌞🍉
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
800g watermelon (seedless), cut into chunks
50g caster sugar
3 tbsp warm water
3 tbsp lemon juice
Method:
1. Put the watermelon in a blender and blend until smooth. Meanwhile, mix sugar with warm water until the sugar is dissolved. Add the syrup to the watermelon mixture and stir to combine. Adjust the sweetness if needed.
2. Pour the mixture into a big enough container or baking dish and freeze for about 2 hours or until the mixture has started to freeze at the edges but still slushy in the middle. Stir the mixture using a fork and scrape the sides.
3. Freeze for about 7-8 hours or until solid. To serve, scrape with a fork and spoon into chilled individual bowls or glasses.
