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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!
Course dessert
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword Diane Kochilas, grape molasses, Greek recipes, ice cream, petimezi, summer recipes, watermelon, wetermelon granita
PREP TIME 15 minutes
SERVES 7

Ingredients

  • 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

Instructions

  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.