Granita is an Italian thing—an ingenious mixture of simple syrup and ice. My version uses puréed fruit and no refined sugar rather than syrup; but the basic tenets of the frosty Sicilian treasure remain intact: brain-freeze refreshing and waaay sexier than the overexposed popsicle.
A sweet-relief crunch between your teeth—and no drips squelching between hand and stick.
This recipe is basically the story of The Smoothie Who Became Less Boring or The Sorbet Who Grew Up—you blitz fruit (and a few tiny add-ins) until creamy, then strain out the bits, and pour into a loaf tin. After that, all you need is a fork, an oversized bowl, and a heatwave.
And if you’re wondering, the raspberries do not steal the watermelon show; they add just enough berry-tang to make this little flavour-foursome perfetto.
Is granita the same as sorbet?
A lot of the time these two terms are used interchangeably, but the essential difference is that a granita is icier, and so crunchier, whereas a sorbet is more smooth. The ingredient list for both can be the same; it’s more about how you freeze. A granita is given time to ice over, a sorbet is churned at intervals.Print
A simple, ice-cold watermelon and mint drink with cheeky lime tang and Italian summer vibes—basically a sophisticated sorbet for your grownup #bbqlife
- 2 cups watermelon, cubed
- 2 small, spotty bananas
- 1 cup sweet raspberries
- 2 limes
- Small handful fresh mint leaves
- 4 generous tbsp raw honey (more to taste)
- Blitz the watermelon and raspberries in a blender or food processor until smooth.
- Strain purée through a sieve into a bowl to remove any seed bits. Return purée to blender. Blitz with bananas until creamy.
- Squeeze in the lime juice, toss in the mint leaves, add the honey and hit power until mint is well-shredded and mixed throughout.
- Pour into a loaf tin and freeze for at least 3 hours.
- Using a fork, scrape up icy chunks and transfer into Sundae glasses.
- Eat immediately.