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Sour watermelon and mint granita recipe

Sour watermelon and mint granita recipe

2 ratings

Sit back and stay cool this summer, with this Italian-inspired frozen dessert. Made with a refreshing blend of watermelon, mint, lime and pomegranate, it's so easy to make at home. All you need you is a freezer-proof bowl to get you started. See method

  • Serves 8
  • 15 mins to prepare and 5 mins to cook, plus cooling and freezing
  • 101 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 3 limes, juiced, plus extra to taste
  • 75g golden caster sugar
  • 6 fresh mint sprigs, plus extra sprigs, to serve
  • 1.2kg watermelon, cubed
  • 300ml pomegranate juice
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    1g 1%
  • Saturates

    0g 1%
  • Sugars

    25g 28%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 25g Protein 0.9g Fibre 0g


  1. Put the lime juice, sugar and mint sprigs in a pan. Warm over a low heat, stirring continuously, until the sugar has dissolved. Remove from the heat and set aside to cool completely. Discard the mint.
  2. In a blender, whizz the watermelon until the fruit has broken down.
  3. Using a spatula, push the watermelon mixture through a fine sieve into a freezer-proof bowl. Discard the pips left in the sieve.
  4. Add the pomegranate juice and the lime juice, to taste. Cover the bowl and freeze for 4-5 hrs, raking with a fork every hour to break up and disperse the ice crystals. The mixture should resemble slushy ice.
  5. To serve, spoon the mixture into glasses or ramekins and garnish with the extra mint sprigs.

See more Fruity summer dessert recipes

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