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Recipe Detail Page
Watermelon-Campari Granita
Summer 2020
A vibrant watermelon granita gets a hint of bitterness from Campari and extra sparkle from citrus juice. Easy to make, this refreshing treat could be served in small paper cones or Mason jars with espresso spoons.
Serves 8 to 10
½ cup (125 mL) fresh orange juice
¼ cup (60 mL) Campari
3 tbsp (45 mL) fresh lime juice
¼ cup plus 2 tbsp (90 mL) sugar
Large pinch salt
4 cups (1 L) cubed seedless watermelon
Lightly sweetened whipped cream to garnish (optional)
2 limes, washed
1 In a large mixing bowl, whisk orange juice, Campari, lime juice, sugar and salt until sugar is dissolved.
2 Purée watermelon in a blender until smooth, stopping to scrape down the bowl several times to get it moving. You should have 2½ cups (625 mL) watermelon juice.
3 Stir watermelon juice into bowl with other ingredients until combined. Transfer mixture to a 9 x 13-inch (23 x 33-cm) non-reactive baking dish and place in freezer. After 1 hour, stir, scrape and mash with a fork to prevent large ice crystals from forming. Stir, scrape and mash every 30_minutes until dry and fluffy, another 1½ to 2 hours more. (Granita will keep covered in freezer for 5 days. Fluff with fork before serving.)
4 Serve in chilled dishes with a dollop of whipped cream (if using) and a little lime zest grated overtop with a rasp.
Serves 8 to 10
