Watermelon Granita Punch

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watermelon granita

Tony Pereyra

The Spirits in Motion

Los Angeles

Mixologist Tony Pereyra makes this cooling watermelon ice with fresh watermelon juice, then scoops it on top of a tropical summer punch. The granita can also be served on its own, scooped into small dishes for a dessert or refreshing snack. Watermelon juice is simple to make with a blender; just puree cubes of seedless fruit and strain.



Fresh watermelon juice

12 cups watermelon cubes

Fresh watermelon granita

4 cups fresh watermelon juice

2 oz. lime juice

4 dashes saline tincture (1 part sea salt, 1 part water)

Tropical punch

3½ oz. fresh watermelon juice

1½ oz. pineapple juice

1 oz. coconut water

½ oz. lime juice

1½ oz. light rum (optional)

1 to 2 scoops watermelon granita

Watermelon slice and pineapple leaf, for garnish


  1. For watermelon juice, place cubes in blender container; cover and blend until pureed. Strain, reserving juice.
  2. For granita, in large bowl, combine watermelon juice, lime juice and saline; stir to blend. Pour into hotel pan and freeze. Before service, lightly scrape the granita with fork to create an icy-fluffy texture.
  3. For punch, combine watermelon juice, pineapple juice, coconut water and lime juice in a mixing glass. Add ice cubes and shake well; mix in rum, if using. Strain over crushed ice into glass. Add scoops of watermelon granita and garnish with a watermelon slice and pineapple leaf.  

Photo courtesy of National Watermelon Promotion Board

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