Watermelon Granita with Petimezi

During the long hot Greek summer, or summer anywhere, I love watermelon in any shape or form. But when it’s made a bit more complex in a Greek recipe flavored with a few tablespoons of Greek grape molasses, aka petimezi, then turned into a frozen, drinkable granita, I am in heaven. I hope you are, too!
15 min


  • 1/2 of a medium seedless watermelon about 8 cups, cut into 1-inch cubes
  • 1 Tbsp lime or lemon juice
  • ¼ cup petimezi
  • Fresh mint if desired, for garnish


  1. Puree the watermelon in the bowl of a food processor until it reaches a thin, even consistency. You should have about 6 – 8 cups of watermelon juice. Strain out any seeds. Stir in lime or lemon juice and petimezi.
  2. Freeze: Pour into a large baking dish and freeze for about 2 hours. Remove and scrape at frozen sides and top. Place back in freezer. Repeat this process of freezing and scraping, every few hours, until mixture is completely frozen and scraped.

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