Meringue with granita

By Hope Malau
20 February 2015

Granita is a delicious semi-frozen Italian treat, perfect for a summer dessert – and even better when paired with melt-in-your-mouth meringue.

Serves: 6 Preparation time: 20 min Cooking time: 50 min Chilling time: 3 hours


  • 80 ml (? c) caster sugar
  • 60 ml (¼ c) water
  • 300 g watermelon
  • ½ lemon juice


  • 2 egg whites
  • 2.5 ml (½ tsp) white wine vinegar
  • 125 ml (½ c) castor sugar
  • 10 ml (2 tsp) corn flour
  • 2.5 ml (½ tsp) vanilla essence

Preheat the oven to 140°C and line a baking sheet with baking paper.

1. Granita: place sugar and water in a sauce pan and mix together until dissolved. Bring to boil, then remove from heat.

2. In a blender blitz watermelon and lemon juice. Mix the puréed melon with the syrup and freeze for 1 hour. Remove from the freezer and stir with a fork, continue stirring every hour for 3 hours.

3. Meringue Whisk the egg whites until soft peak stage. Add the vinegar and beat until stiff peaks form. Gradually add the castor sugar and continue to beat until the mixture is stiff and glossy. Finish by folding in the corn flour and vanilla.

4. Drop tablespoons of meringue mixture onto the prepared baking sheet. Bake 20 minutes, and then reduce the heat to 110°C, and continue to bake for a further 30 minutes. The meringues should still be soft and sticky inside.

5. Remove from the oven and allow to cool completely. Serve the meringues with a generous scoop of watermelon granita.

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