Watermelon & Rose Water Granita


Looking through the “Juicepresso” recipe book I saw their watermelon “sorbet”. To me it is more like a granita but regardless of what you call it, it’s easy and delicious! They sweeten theirs with honey though so I simply subbed with pure maple syrup. I also added a little rosewater because rose reminds me of my late grandmother Bonnie <3

Would be interesting to also add basil or mint to this instead of the rosewater and I wonder if agave would be a better sweetener when doing a watermelon granita, only because watermelon has quite a delicate flavour that struggles a little to compete with the maple syrup.

This has got me in a granita mood so watch this space.



400mls of watermelon juice, (I juiced a few cups of chopped organic watermelon in the Juicepresso until the measuring jug measured 400mls.)

4 tablespoons of pure maple syrup (or agave)

rose water to taste



Whisk all 3 ingredients together.

Pour the mixture into a chilled metal tray and place into the freezer.

After about an hour, use a fork to scrape the edges of the mixture that will have started icing up and push it into the centre of the tray. Continue doing this every 20 – 30 minutes until the entire mixture is completely flaked.

Serve in chilled glasses and eat it before it melts! 🙂


Serves: Serves 2

Time: Aside from the freezing time this recipes only takes a few minutes.

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