Watermelon with Geraldton wax granita

Recipe provided to us by Cameron of Red Cabbage Food & Wine

Jambinu Zest

Chamelaucium “Jambinu Zest"


325ml soda water
250ml water
115g sugar
1x lemon, Zest & juice
1/3 cup (loosely packed) Geraldton wax needles and petals

Geraldton wax sugar syrup
100 g castor sugar
100ml water
1/3 cup (loosely packed) Geraldton wax needles and petals

500g seedless red grapes (frozen)
500g seedless watermelon 1 cm cube dice



  • To make granita start by placing half of your water, sugar, lemon zest & juice and Geraldton wax in a blender. Blend on high speed for at least 1 minute.
  • Once combined stir in the remainder of the water and soda water. Freeze in a freezer safe container (try to use one with a large surface area). Wait until completely frozen.
  • Once frozen, with a fork scrape the top of the granita until you have broken all the ice up. Store in an air tight container in the freezer until ready to serve.

Geraldton wax sugar syrup

  • To make sugar syrup simply mix the water and sugar together in a small pot and heat on a low heat until the sugar is dissolved.
  • Add the Geraldton wax and steep like you would your morning tea.
  • Strain off and allow to cool.
  • The syrup will last for up to 2 weeks if stored in an air tight container in the fridge. Have a play and use this stock syrup in your favourite fruity cocktail.


  • Peel the watermelon and dice into cubes.
  • Dress the watermelon with the Geraldton wax stock syrup until you have reached your desired sweetness.


  • This dish is best served in cold bowls.
  • Start by placing your water melon in a mound in the middle of your dish.
  • Next place the frozen grapes on top and then generously spoon granita on top.
  • If you like the dish can be garnished with young Geraldton wax needles.
  • It can be served a dessert, palate cleanser for in-between courses or just a refreshing snack for a hot summers afternoon


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