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Watermelon Recipes


1 ½ # Seedless Watermelon (about ¼ Large) without Rind, roughly chopped

3 Tablespoons Sugar

¼ Cup Fresh Mint, finely sliced

1 Teaspoon Lemon zest, finely grated

Pinch of Salt


-Puree Watermelon in a blender (try not to use high speed) Pass through a fine strainer and press on the pulp to extract as much juice as possible.

-Add Sugar, Salt Lemon Zest and Mint

-Pour into Popsicle moulds or muffin tins until partly set, then insert skewers or handles.




½  + ¼ Cup water

¾ + ½  Cup Sugar

3 # Watermelon (about 1 whole medium) without Rind, roughly choppped

1 Tablespoon Lemon Juice

1 Tablespoon Rose Hips (or other aromatic such as Lavender, Rosemary etc)


-Combine 1/2 Cup water and ¾ Cup Sugar in a saucepan and bring to a boil until dissolved, allow to cool.

-Puree Watermelon in a blender (try not to use high speed) and pass through a strainer, pressing to extract all the juice

-Add Sugar/Water liquid, Salt and Lemon Juice

-Place in a wide dish (ie: Pyrex baking dish) and place in freezer.

-Every 30 minutes, take a fork and scrape through the frozen areas until combined, and the product is mostly frozen.

-Meanwhile, combine remaining ¼ Cup water and ½ Cup sugar and Rose Hip and bring to a gentle simmer before turning off and allowing to cool.

-Strain Rose Syrup and serve over Watermelon Granita

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