Watermelon Mojito Granita is perfectly refreshing and fruity with a hint of ‘boozy’. Not just for summer, this grown-up ‘Slushie’ makes a light and palate-cleansing dessert for dinner parties too.
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Watermelon Mojito Granita – Have you tried it?
If you love Mojito and watermelon, then you’ll love Watermelon Mojito Granita. It’s one of the most refreshing glasses of icy loveliness. All the tropical taste of a lightly-boozy Cuban Mojito combined with watermelon and frozen into granita.
Of course, there are plenty of recipes on the internet for Mojito granita and also watermelon mojito granita. So, it’s quite possible that you’ve already tried it. But for me it is a new experience. One that I have loved to the very last icy crunch and juicy slurp.
This recipe is my take on it. Possibly a little more ‘limey’ than some and definitely more minty than many. It’s been worked and tweaked to find the best flavour balance that still shines through the iciness, yet remains true to its ‘Mojitian’ namesake.
What is Granita?
For those of you new to the world of Granita, you may be wondering what it is. Well… Basically I like to think of it as a grown-up Slushie. Like the cups of icy sweet stuff the kids demand when out for the day, but… well… better! Less sugary. Subtle flavour notes. And in the case of watermelon Mojito granita, a little hint of booze.
Actually, I have served this particular “Mojito slushie’ crunchier than would be acceptable in Sicily, where Granita is somewhat of a breakfast ritual. There, you will find granita served semi-frozen and almost creamy in texture. Made with water, sugar and fruit juice, it is eaten alongside a deep dark espresso and soft brioche. A sort of morning wake-up for the taste buds.
Texture as you like it
Of course, it’s fine to part-defrost your watermelon mojito granita and ‘mash’ through well for smaller ice crystals if that’s how you like it. But I guess I’m a big kid at heart and there’s something about the ‘brain-freeze’ that comes from a more defined ice crunch that I find entertaining.
Big or small ice crystals however, the flavours are amazing. Unmistakable watermelon sweetness with a tang of lime and minty-coolness. Instant transportation back to beautiful memories of the mountain Haciendas of Cuba
Given the alcohol content, it’s probably not best to serve this one at breakfast. It does however make a simple and refreshing dessert, as well as a cooling snack when the weather’s warmer. It even makes a lovely palate-cleanser when served in tiny glasses.
Is Watermelon Mojito Granita easy to make?
Absolutely yes. Watermelon Mojito Granita requires no skill whatsoever. All you need is a good blender, a dish, a freezer and the ability to cut the flesh off a watermelon and ‘mash’ ice.
Any watermelon will do, but if you can find the little ones, it will save you a lot of time and effort deseeding. I’m a huge fan of baby watermelons. Not only are they sweeter and less ‘pappy’, but they seem to be almost seedless as well!
Can I make watermelon granita without alcohol?
Sure you can. Although the amount of alcohol in this Mojito Granita is pretty small by volume, if the kids want a share (or you’re planning on eating it for breakfast Sicilian-style), it’s probably better to leave out the rum.
To make a watermelon ‘mock-Mojito’ granita, simply follow the recipe as it stands without the alcohol.
Ready to make Granita?
Whether the weather’s hot… or not, this ‘slushie’ is a delicious treat. If you make it, do let me know what you think. Leave a comment of tag me on social media (links at the top of the page).
For everything else, check out our awesome gluten free Recipe Index.
Watermelon Mojito Granita
- sharp knife
- citrus juicer
- kitchen scales/measuring jug
- high-powered blender
- large flattish air-tight freezer-safe container
- 1 small watermelon or ½ large. Deseeded, peeled and cubed.
- 115 ml/g simple syrup See NOTES
- 2½ limes juice only
- 15-20 mint leaves (approx)
- 130 ml/g white rum (Bacardi)
- Put all the ingredients in a high-powered blender.
- Blend until the well combined and fully blended.
- Taste the mixture and adjust with extra syrup, lime or mint as preferred and blend again.
- Transfer the mixture to a flattish dish and put in the freezer for 2 to 3 hours to part-freeze.
- Once part-frozen, break up the ice well using a fork and return to the freezer for a further 2 to 3 hours.
- Take from the freezer and allow to sit at room temperature for 10 to 15 minutes. (Granita should be eaten 'semi-frozen').
- Break up the ice again, stirring through to loosen.
- Serve in smallish portions in glasses.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
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