Moroccan · Dessert
Watermelon and Rose Granita
Ripe summer watermelon blitzed and frozen into a rose-scented granita, raked into glittering red crystals — the most refreshing thing imaginable on a scorching Marrakech afternoon. A whisper of rosewater and lime turns plain watermelon into something perfumed and grown-up.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 kg ripe watermelon flesh, deseeded
- 60 g sugar (adjust to the melon's sweetness)
- 1 tbsp lime or lemon juice
- 1 tsp rosewater
- A few mint leaves, to serve
Method
- 1
Blend
Blitz the watermelon to a smooth purée and strain out any stray seeds and fibres.
- 2
Sweeten
Stir in the sugar until dissolved, then add the lime juice and rosewater; taste and adjust.
- 3
Freeze
Pour into a shallow tray and freeze, raking with a fork every 30 minutes for 2–3 hours to build icy crystals.
- 4
Serve
Rake into fluffy crystals and spoon into chilled glasses with a mint leaf.
Chef's tips
- Taste before freezing — freezing dulls sweetness, so make it a touch sweeter than seems right.
- Rosewater is potent; a single teaspoon perfumes the whole batch, so add it cautiously.
Frequently asked questions
Can I make it without rosewater?
Yes — it is delicious plain, or try a little mint syrup or orange-blossom water for a different perfume.
How do I keep it fluffy?
Rake it regularly as it freezes and serve straight away; if it sets solid, let it soften a few minutes then rake again.