Watermelon and cocao nib granita

Watermelon and cocao nib granita

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

Watermelon is the quintessential summer fruit in Malta – the colder the better. This recipe for watermelon granita might just be the ultimate summer dessert.



  • 800g watermelon, peel removed and chopped into small bits
  • 100g sugar
  • 1 lime, juice only
  • 1 tbsp rum
  • ½ tsp salt
  • 3 tbsp cocao nibs, optional 


  1. Chop the watermelon into small pieces and place in a food processor, being careful not to over fill it. Work in batches if necessary.
  2. Add the sugar, lime juice and the rum. The alcohol stops the sorbet from freezing completely giving you a softer, less icy consistency. Don’t be tempted to make this a grown-up dessert by adding more rum as it won’t freeze at all.
  3. Place into an ice cream maker and churn according to the manufacturer’s instructions.
  4. Add the cocao nibs if using towards the end of churning. 
  5. If you don’t have an ice cream maker, place the fruit puree into a shallow pan and cover with cling film. Freeze for approx. 4 hours, stirring every hour. 
  6. Alternatively freeze overnight and cut the sorbet into cubes and place in a food processor until smooth, return to the freezer till firm. 

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