Watermelon rose water granita

Here is a very hydrating summer recipe, where the delicacy of rose enhances the natural sweetness of watermelon. My first 100% sugar-free attempt ended up as a hard block: the machine requires a bit of syrup to texture this water-rich fruit. With this slight adjustment, you will get a beautifully refined frozen dessert, ideal to eat with a spoon. The floral scent balances perfectly with the acidity of lime, offering true freshness for hot days.

Watermelon rose water granita

Recipe by Camille Roos

0.0 from 0 votes

Course: Slush / granitaCuisine: Difficulty: Easy

Servings

4

people

Prep

10

minutes

Cook

45

minutes

Total time

55

minutes

A very hydrating summer recipe that combines the sweetness of watermelon with the delicacy of rose, to be enjoyed with a spoon.

Ingredients

• 800 g watermelon flesh (seeded)

• 2 to 3 tablespoons rose water (food grade)

• 2 tablespoons agave syrup (or cane sugar syrup)

• Juice of half a lime

• 50 ml water (only if the watermelon is not very juicy)

Instructions

• Blend the watermelon flesh, rose water, agave syrup, and lime juice until you get a perfectly smooth liquid. The agave syrup prevents the water-rich preparation from freezing into a block.
• Pour the preparation into the Ninja Slushi bowl, making sure the level is between the MIN and MAX lines.
• Select the Slush program and let it churn until you reach a perfect texture for eating with a spoon.
• Serve immediately in bowls, accompanied by a few small financiers for an extra treat.

Mint-lemon variation

Mint-lemon variation : Replace the rose water with about ten mint leaves blended with the watermelon for a very refreshing result.

The sugar rule with watermelon

Since watermelon is full of water, it behaves almost like pure water once in the bowl. This is the classic mistake I often see: people want to keep it light, they skip the sugar, and the result is a disaster. Without sugar, the paddles block because a solid block of ice forms against the walls. Adding two spoons of agave syrup or cane sugar lowers the freezing point of the mixture. It is precisely this chemistry that allows for that soft granita texture that is so pleasant in the mouth, rather than a giant ice cube that is impossible to serve. If you like light and fruity combinations, you can also take a look at my melon and lime granita which follows exactly the same principle. The syrup dosage isn’t there to make the dessert heavy, but to guarantee a fluid mechanism during churning and true success when serving.

Properly preparing your fruit before churning

For a truly refined result on the palate, I strongly advise you to take the time to meticulously seed the flesh or buy a seedless variety from the start. Even if the blender mixes the preparation before pouring it into the machine, small black fragments could give an undesirable bitterness and clash with the floral subtlety of the rose water. Another little bartender tip: I often pass my juice through a fine sieve before churning. It’s not a mandatory step if you are in a hurry, but it gives a much more regular and uniform texture, very close to the professional granitas found in Italy. Besides, it’s a filtering technique I also apply to my strawberry mint granita with the Ninja Slushi recipe to remove small seeds (achenes) and get a perfectly smooth drink on the tongue.

Would you serve it as an afternoon snack for kids or as a light dessert after a meal?

Frequently asked questions

Why is my preparation blocking the Slushi paddles?

It is usually a lack of sugar. Since watermelon is very rich in water, it is imperative to add a bit of agave syrup so the machine can form a soft granita instead of a block of ice.

Can rose water be replaced if I don’t like it?

Absolutely. If you dislike the floral note, replace it with a few mint leaves blended with the watermelon, or a light splash of grenadine syrup to keep the red notes.

Which program should I choose on XL or Max models?

The Slush program is present across the entire range, including the FS601 and FS605. Use it as is, always making sure to respect the minimum fill mark of your bowl.