This watermelon granita recipe—delicious served with or without alcohol—is a summer essential. Simple, refreshing, and easy to make.
Watermelon is a staple of summer, and this salted, spiked watermelon granita is fast becoming one of our favorites. You can make it alcohol-free and still get the same bright, refreshing flavor. With only a few ingredients, it’s quick to prepare and perfect for hot days when you want something cool and hydrating.
This icy treat is ideal for cooling off after time in the sun. It’s light, fruity, and adaptable—serve it as a mocktail for kids and designated drivers or add rum for an adult version.
Here’s an easy method for making a flavorful watermelon granita at home, with options for both boozy and non-boozy versions.
Ingredients for a Simple Watermelon Granita
- 5 cups cubed watermelon
- 1/8 cup simple syrup* (adjust to taste)
- 1/2 cup white rum (optional, for the alcoholic version)
*Simple syrup: combine equal parts water and sugar in a saucepan over low heat until the sugar dissolves. Cool before adding. Adjust the amount depending on how sweet your watermelon is.
(Optional) Add-ins and Garnishes
- Juice of one lime. Lime adds a pleasant tart brightness. Omit if you prefer a purely sweet granita.
- 2–3 sprigs of mint. Blend a couple of sprigs with the watermelon for a subtle mint flavor, or reserve mint for garnish.
- A small pinch of sea salt. A touch of salt enhances the watermelon’s sweetness; you can also rim glasses with salt or sugar.
Watermelon Granita Recipe
Non-alcoholic watermelon granita
Put the cubed watermelon, simple syrup, and optional lime juice and mint into a blender or food processor. Puree until smooth and the mint is finely chopped. Pour the mixture into a metal baking pan or similar shallow dish and cover tightly with foil.
Freeze for 1–2 hours. Then remove and use a fork to scrape or “rake” the surface, breaking up any large ice formations to create a flaky texture. Return the dish to the freezer for another 1–2 hours and rake again. When ready to serve, scrape one final time and spoon the granita into chilled glasses.
Rim glasses with sugar or salt and garnish with a mint sprig if desired. Leftovers keep in the freezer for about a week; scrape before serving to refresh the texture.
Watermelon granita with alcohol
To make a boozy version, add 1/2 cup white rum to the watermelon mixture before freezing. The alcohol keeps the granita a little slushier, but it’s still wonderfully refreshing. For a stronger drink, pour an additional ounce of rum over each serving just before serving.
What container works best for granita?
A shallow metal pan—an 8×8 or 9×9 baking pan—works best because it promotes even freezing and makes scraping easier. You can also use Tupperware, a glass dish, or any shallow container you have on hand; just aim for a wide, shallow vessel so the mixture freezes uniformly.
Can I make other granita flavors with this method?
Yes. The same technique works with many fruits and beverages. Swap watermelon for peaches, strawberries, blueberries, or other melons. You can also use fruit juices, iced tea, or even carbonated drinks—though if you use bottled juices or sodas you may not need extra simple syrup because those liquids are already sweet.
Try variations like peach sweet tea granita or cherry limeade granita using juices only. Fresh fruit blends typically benefit from a little simple syrup if the fruit isn’t very sweet.
Other easy uses for cubed watermelon
If freezing and scraping feels like too much work, try a quick mint and watermelon salad: toss cubed watermelon with lime juice, chopped fresh mint, and a pinch of sea salt. Chill and serve for a fast, refreshing side or snack that captures the same bright flavors.
Delicious Watermelon Granita (with or without alcohol)
Brittni
Equipment
- One medium or large baking pan and a fork
Ingredients
- 5 cups cubed watermelon
- ⅛ cup simple syrup* Add more or less depending on sweetness. Make by heating equal parts sugar and water until dissolved; cool before using.
- juice of one lime (optional)
- 2–3 sprigs of mint (optional) set some aside for garnish
- small pinch of sea salt (optional)
- ½ cup white rum (plus 1 oz for pouring, optional) if serving as a boozy granita
Instructions
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Add all ingredients to a blender or food processor. If using mint, blend until it is finely chopped and the watermelon is pureed. Pour into a shallow metal baking dish and cover tightly with foil. Freeze for 1–2 hours, then use a fork to rake the mixture into a soft, flaky texture.
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Return the pan to the freezer for another 1–2 hours and rake again. When ready to serve, scrape the granita once more and portion into glasses. Rim glasses with salt or sugar and garnish with mint if desired. Leftovers keep for about a week in the freezer—scrape before serving.
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To make it alcoholic: add 1/2 cup white rum to the watermelon mixture before freezing. Serve with an extra ounce of rum poured over each serving for a boozier drink; the texture will be slushier but just as tasty.
Photography Amelia Lawrence
How do you like to cool off in summer? Whether it’s a cold drink by the pool or a slow evening on the porch with an icy cocktail, watermelon granita is an easy way to make summer moments more refreshing.