This watermelon and rose granita is probably THE most refreshing thing you could ask for on a hot day. Not only that but it’s so easy to make and there’s only 2 ingredients!
It’s round about this time of the year I start to get a little envious. I see so many delicious recipes for ice creams and ice lollies that I get total food jealousy. This comes from two things. One, I don’t have an ice cream machine. Now I could just buy one or make ice lollies but that leads me to my second problem. I only have a built in ice box for a freezer which can barely fit a bag of peas and a few left overs, nevermind an ice cream machine.
However, jealousy never got anyone anywhere. And it certainly won’t get me any ice cream. So I’ve come up with a solution. A super simple, refreshing granita that requires no ice cream machine AND it fits in my tiny freexer. Hooray!!
Granita, an Italian dessert, is almost like an anti-ice cream. Generally, when making ice cream or sorbet you would churn the ice cream as it freezes to stop ice crystals forming. However, is essentially those ice crystals.
Also, could this “dessert” get any healthier? It is basically just frozen watermelon. Definitely one of your five a day!
I love rose flavoured things so when I started blending the watermelon I thought this would be a winning combination. It totally worked. The rose almost gives it a little sophiscated edge which makes me think this would be perfect for an afternoon tea party with a twist or a bridal shower.
I’m definitely going to test out some other flavours over the summer. Gin and tonic granita anyone?
- 1/2 watermelon
- Rose water
- Sugar (optional)
- Cut your watermelon into rough chunks (keep a few pieces for garnish) and place in a blender. Blend until completely smooth and strain through a sieve to remove any seeds.
- Give the watermelon juice a taste and add a little sugar if it's not sweet enough. Add in 1-2 tablespoons of rose water to taste. Remember, freezing with dull the taste a little.
- Place in a shallow contained with a lid and freeze for 1-2 hours. Remove from the freezer and scrape with a fork to break up the mixture. Place back in the freeze and repeat after another couple of hours. Keep in the freezer until ready to serve.