Recipe: Watermelon and dill granita

Watermelon and mint is a good combination. But what about other flavour combinations?

Cucumber, a watery, crunchy melon, goes great with dill. And mint.

So how about watermelon and dill?

Before I tried this, I literally took a bite of watermelon and a few sprigs of dill. Delicious. Dill was a lot more floral and lighter flavoured than mint but still really refreshing.

With the arrival of a new refrigerator, I can finally have freezer and fridge space to make cold desserts.

I’ve never made a granita before but they seemed really easy to make. Correct!

Serves: 4


  • 3 cups of watermelon, chopped roughly (I used about a quarter of a watermelon)
  • 1 handful of dill, finely chopped
  • 1/2 cup of sugar


  1. In a bowl, sprinkle sugar over watermelon. Allow to macerate in the fridge for at least 30 minutes. It’ll turn quite soupy.
  2. Mash up watermelon, either in a blender, with a stick mixer or with a potato masher (like I did).
  3. Strain through a sieve. Pour juice into a tray or tin (the flatter, the quicker it will freeze).
  4. Stir through dill and put in the freezer. Check every hour until frozen.
  5. Once frozen, use the tines of a fork and scrape it along the ice to fluff it up.
  6. Put back in the freezer and repeat 1-2 more times until it has a fine texture.


Other methods for granita require making a sugar syrup (1:1 water sugar ratio) and then blending that with fruit. This is a slightly easier method as you don’t need to go through the effort of making syrup. Most fruit has a high water content and macerating the fruit in the sugar will draw out a lot of that liquid.

I heaped some of this granita into a glass with aperol, campari, vermouth and orange juice and essentially made an alcoholic slushie. Equally satisfying.


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