Watermelon and lemon tea granita

While traditional granitas and sorbets are packed full of sugar, this refreshing melon and citrus recipe from The Australian Women’s Weekly’s ‘Sugar-Free’ cookbook is sweetened naturally with stevia for a healthy, cooling dessert.

  • 20 mins preparation
  • 7 hrs marinating
  • Serves 6
  • Print


Watermelon and lemon tea granita
  • 1 lemon herbal tea bag
  • 1 cup (250ml) boiling water
  • 1 tablespoon stevia granules
  • 500 gram seedless watermelon, chopped
  • 1 1/2 tablespoon lemon juice
  • 600 gram seedless watermelon, extra, sliced thinly
Fennel salt
  • 1 tablespoon sea salt flakes
  • 1 teaspoon fennel seeds
  • 1 teaspoon finely grated lemon rind


Watermelon and lemon tea granita
  • 1
    Steep the tea bag in the boiling water for 10 minutes; discard tea bag. Stir stevia into tea until dissolved.
  • 2
    Blend or process chopped watermelon until smooth. Stir in tea and juice. Pour mixture into a 2.8-litre (11-cup) shallow dish.
  • 3
    Freeze granita for 1 hour. Using a fork, break up any ice crystals.
  • 4
    Freeze for a further 6 hours, scraping with a fork every hour or until frozen.
  • 5
    Make fennel salt: Using a pestle and mortar, crush ingredients together. Divide extra sliced watermelon among serving glasses, top with granita; sprinkle with fennel salt.


Serve with extra strips of lemon rind and micro mint leaves.

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