Recipe by Lisa Nieschlag and Lars Wentrup. Photograph by Lisa Nieschlag.
There’s something about the sweltering heat of a summer day that calls for a refreshing, icy treat. Enter Watermelon Granita—a simple, yet utterly satisfying dessert that hails from Sicily, the land of sun, sea, and endless culinary treasures. If you’re looking for a way to beat the heat with minimal effort, this granita is your answer.
Watermelon Granita is the kind of recipe that makes you wonder why you haven’t been making it your entire life. It’s incredibly simple, requiring just a few ingredients that you likely already have on hand. The best part? You don’t need any special equipment—just a blender, a freezer-safe container, and a fork.
The magic of this granita lies in its pure, unadulterated flavors. The sweetness of ripe watermelon, the subtle herbaceous note from fresh basil, and just a hint of powdered sugar come together to create a dessert that’s both refreshing and sophisticated. And if you’re feeling a bit indulgent, a splash of rosé takes this granita from delicious to downright irresistible.
Discover the flavors of Italy with In Love with Rome. Packed with authentic recipes like the refreshing Watermelon Granita, this cookbook is a must-have for any food lover. Click the link to bring a taste of Rome into your kitchen today!
“Although originating in Sicily, sweet watermelon granita is just the thing to round off a summer’s day in the Eternal City. It can be served either as a dessert or a cold beverage. Tip: You can top the granita with rosé and serve it as a refreshing cocktail.”
GRANITA DI ANGURIA / WATERMELON GRANITA
Ingredients
- 600 g (1 lb 5 oz) watermelon, skin and seeds removed (4 cups diced)
- 2 sprigs of basil
- 120 g (4 1/4 oz/1 cup) icing (powdered) sugar
- 200 ml (7 fl oz/scant 1 cup) rosé
Instructions
- Cut the flesh of the watermelon into large chunks. Wash the basil, shake dry and pluck the leaves.
- Place all the ingredients in a blending beaker and purée finely with a hand-held blender. Transfer the mixture to a freezer-safe container, cover with the lid and freeze for at least 6 hours.
- Scrape the granita with a fork and serve in bowls or glasses.
Excerpted with permission from In Love with Rome: Recipes and Stories from the Eternal City by: Lisa Nieschlag and Lars Wentrup published by Quadrille, August 2024, RRP $27.99 Hardcover.