Basil and Watermelon Granita

Packed with refreshing watermelon and peppery basil, this easy-to-make granita is the perfect post-meal sweet treat. 


  • 5-6 cups ripe watermelon, cubed
  • 1 cup loosely packed basil leaves, finely chopped
  • 1 egg white, at room temperature
  • ¼ cup lime or lemon juice


Step 1.
Place all the ingredients into a food processor, or a jug if you prefer to use a stick blender. Blend until well combined.

Step 2.
Pour the mixture into a shallow dish (not a deep bowl as it will freeze inconsistently. A casserole dish is great) and pop into the freezer for 3-4 hours. Scoop out and serve on a hot day.

Note: I like my granita with extra basil; adjust quantities to suit your taste.

Serves 6


Basil and Watermelon Granita Recipe from The Essential Edible Pharmacy. Photography: Kat Wray
The Essential Edible Pharmacy by Sophie Manolas.
Exisle Publishing. RRP $34.99.