Melon & rose granita

Granitas are half way between a drink and a sorbet – the mixture is so refreshing and the texture icy enough to eat with a teaspoon

  • Prep:20 mins
    Plus freezing
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 1 ripe melon, such as Ogen, halved and deseeded
  • 140g caster sugar
  • few drops rosewater
  • few rose petals to decorate (optional)


Beautifully scented and cooling. If you don’t like rose water use elderflower cordial instead. Lemonade granita
Make the Really easy lemonade (below, right) using half the water; then freeze in a shallow container. When frozen break into chunks and blend in a processor until smooth. Return to the freezer for a couple of hours. The longer it freezes the more icy the texture will become. Serve in small glasses. alternatively, churn in an ice cream machine. Decorate with lemon zest strips, if you like. Serves 8.


  1. Scoop the flesh from the melon into a food processor. add the sugar and rose water, and blend to a purée. Pour in 600ml water then blend again until smooth.

  2. Rub the mixture through a sieve into a large plastic container and freeze for about 3 hrs until partially frozen.

  3. Remove from the freezer, beat with a fork, then freeze again, beating occasionally until icy and slushy. alternatively churn it in an ice cream machine. Spoon into glasses and decorate with rose petals, if you like.

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