Watermelon Granita

Watermelon granita
Course Dessert


  • 18 oz watermelon pulp about 500g
  • 2 oz powdered sugar 50 g
  • 3 1/2 fluid oz Aperol 100 ml
  • ½ lime organic
  • lemon balm leaves finely chopped


  • Puree the watermelon pulp with the powdered sugar, Aperol, juice and a peel of Biolimette.
  • Freeze in a flat container for about 3 hours, stirring every 30 minutes.
  • Serve with finely chopped lemon balm leaves in chilled glasses.
Adapted and translated from LivingAtHome.de

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