Antonis Achilleos
Hands-On Time
10 Mins
Total Time
6 Hours 40 Mins
Serves 12

This retro granita dessert recipe reads like a dispatch from the old-school days of recipes scrawled on 3x5 note cards, combining watermelon, white rum, and mint jelly, plus a generous dose of lime juice. The use of mint jelly is ingenious, as it helps the granita have a silky—not gritty—texture. The alcohol from the rum will keep the granita from freezing too hard, but it’s worth keeping an eye on the timing between scrapes. Eat by the pool on a hot day with some tunes from the sixties.

How to Make It

Step 1

Process all ingredients in a blender until smooth, about 30 seconds. Pour mixture into a 13- x 9-inch baking dish; cover and freeze 3 hours, 30 minutes. Uncover; scrape mixture surface with a fork until it resembles a slushy. Re-cover and freeze 3 hours. Uncover; re-scrape mixture surface, and serve.

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